Easy Pickled Eggs and Sweet and Spicy Mini Peppers
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Recipe Overview
Overview
Pickling is a delightful way to preserve vegetables and add a burst of flavor to your meals. This recipe for Easy Pickled Eggs and Sweet and Spicy Mini Peppers is not only simple but also incredibly rewarding. The process begins with boiling the eggs until they are perfectly cooked, then cooling them in ice water to make peeling a breeze. Once peeled, the eggs are combined with fresh ingredients like green onions, dill, and carrots in a sterilized jar.
The brine is where the magic happens. A mixture of apple cider vinegar, water, sugar, and salt is heated until dissolved, then poured over the eggs and vegetables. Adding spices like mustard seeds and red pepper flakes gives the pickles a delightful kick. The vibrant colors of the mini peppers and the rich flavor of the pickled eggs make this dish visually appealing and delicious.
After sealing the jar, it’s essential to let the pickles cool completely before refrigerating. Patience is key, as the flavors deepen over time. These pickled treats are perfect for summer barbecues, as toppings for sandwiches, or simply enjoyed as a snack. Whether you’re a seasoned pickler or trying it for the first time, this recipe is sure to impress.
Recipe Details
Steps & Tips
Add 12 eggs to a pot of cold tap water and turn on the heat until it reaches a gentle boil.
Set a timer for 12 minutes once the water is boiling.
Transfer the eggs to a bowl of icy cold water to cool down.
Tip: Let the eggs cool all the way for easier peeling.
Peel the cooled eggs and rinse them well.
Sterilize a two-quart jar and its lid, ensuring they are clean.
Place the peeled eggs into the jar along with green onions, fresh dill, sliced carrots, and a red jalapeno.
In a saucepan, add 2 cups of water, 2 cups of apple cider vinegar, 1 tbsp of sugar, and 1 tbsp of kosher salt.
Stir the brine until the sugar and salt dissolve, then bring to a light simmer.
Tip: Stir the brine well to ensure sugar and salt dissolve completely.
Add half a teaspoon each of mustard seed, red pepper flakes, black peppercorns, minced onions, and minced garlic to the brine.
Pour the brine into the jar over the eggs and other ingredients, then replace the lid loosely.
Set the jar aside to cool completely before refrigerating.
Tip: Wait about a week before eating the eggs to allow the brine to penetrate fully.
Remove stems and cut mini peppers in half, then drop them into a sterilized jar.
Add pieces of onion and fresh dill to the jar with the mini peppers.
In a saucepan, add 1 and 1/4 cups of water, 1 and 1/4 cups of apple cider vinegar, 1 tsp of kosher salt, and 3 tbsp of sugar.
Stir until the salt and sugar dissolve, then bring to a light simmer.
Tip: You can add any spices you like to customize the flavor.
Pour the brine over the mini peppers in the jar and replace the lid loosely.
Add half a teaspoon each of black peppercorns, minced onions, minced garlic, mustard seeds, and one bay leaf to the brine.
Tip: Let the peppers cool completely before refrigerating for best flavor absorption.
Ingredients
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pickled eggs are a popular snack that can be enjoyed on their own or as a topping for salads.
- •The addition of jalapenos and spices can enhance the flavor profile of pickled vegetables.
- •Using apple cider vinegar in pickling adds a tangy flavor and helps preserve the ingredients.
- •Letting pickled items sit for at least a week allows the flavors to develop fully.
