Jalapeño pickled eggs

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Jalapeño pickled eggs
Jalapeño pickled eggs
Servings:Servings: 12 - Will fill a 1 litre jar
Calories per serving:90
Ready in:55 minutes
Prep. time:25 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th December 2012
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This recipe needs advance preparation!

Not everyone's favourite but has more of a kick than traditionally made pickled eggs.


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Ingredients

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Method

  1. Boil (covered) all of the ingredients, except for the eggs for 15 minutes.
  2. Place the eggs in a jar which has been washed in very hot water (and is still hot.).
  3. Pour the hot vinegar mixture over the eggs and allow to cool.
  4. Store in a cool, dark place for 3 weeks before using.

Chef's notes

If you have your own chickens, make sure that your eggs are at least 3 days old before making this recipe or they will be difficult to peel.

You do not have to prick your eggs. but if you do, it will help the flavour to penetrate into the yolks.

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