Jalapeno Pickled Eggs Recipe

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Total time

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Ingredients:

Serving

18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 1/2 tsp mustard seeds
1 1/2 tsp dill seeds
1 1/2 tsp black pepper
6 garlic cloves
1 (8 oz) can whole jalapeno peppers (we used the can that had carrots in it too)
4 -6 splashes hot sauce (optional)

Directions:

Put peeled eggs in a 2 1/2 quart jar.
We used a clean leftover dill pickle jar.
If you use more eggs you will need a bigger jar.
Boil all ingredients (except eggs, of course) for 15 minutes.
Pour hot mixture over eggs until eggs are covered.
Add hot water to jar to fill if needed.
Marinate in refrigerator for 1 week before using.
The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
We didn't do that so I can't attest to it's results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.36 Kcal (383 kJ)
Calories from fat	45.38 Kcal
		% Daily Value*
Total Fat	5.04g	8%
Cholesterol	167.85mg	56%
Sodium	56.7mg	2%
Potassium	74.68mg	2%
Total Carbs	4.4g	1%
Sugars	0.67g	3%
Dietary Fiber	0.22g	1%
Protein	6.28g	13%
Vitamin C	2.3mg	4%
Iron	0.5mg	3%
Calcium	30.1mg	3%

Amount Per 100 g
Calories	91.27 Kcal (382 kJ)
Calories from fat	45.33 Kcal
		% Daily Value*
Total Fat	5.04g	8%
Cholesterol	167.69mg	56%
Sodium	56.64mg	2%
Potassium	74.61mg	2%
Total Carbs	4.4g	1%
Sugars	0.67g	3%
Dietary Fiber	0.22g	1%
Protein	6.28g	13%
Vitamin C	2.3mg	4%
Iron	0.5mg	3%
Calcium	30.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.2

Points
2

PointsPlus

Good Points

saturated fat free,
low sodium

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