Ingredients
Scale
- 12 hard-boiled eggs, peeled
- 1 ½ cup apple cider vinegar
- 1 ½ cup water
- 1 ½ tsp salt
- 2 garlic cloves, peeled
- 2 jalapenos, sliced
- ½ tsp black peppercorns
- ½ tsp mustard seeds
Instructions
- In a saucepan, combine the water, vinegar, and salt.
- Bring the mixture to a boil over high heat.
- In a jar, pack the eggs, sliced jalapeno, peppercorns, mustard seeds, and garlic.
- Pour the hot vinegar mixture over the eggs.
- Put the lid on and leave it to cool.
- Refrigerate for seven days before serving.
- Store in the fridge for up to 1 month.
Notes
Adjust the number of jalapenos based on your spice preference. For a milder taste, you can remove the seeds from the jalapenos. Let the eggs sit for the full seven days for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg