Cowboy Candy Pickled Eggs
These Cowboy Candy Pickled Eggs combine a sweet-tangy brine with jalapeño heat, creating a deliciously addictive snack perfect for any occasion.
Ingredients
Main Ingredients
- 8-10 pieces hard-boiled eggs Fits one 1-quart wide-mouth jar; or split between two pint wide-mouth jars.
- 2 cups apple cider vinegar Can substitute with white vinegar for a sharper bite.
- 1 cup white sugar Can substitute with coconut sugar for a less processed option.
- 1 cup brown sugar Light or dark both work.
- 1 tsp garlic powder
- 1 tsp ground turmeric Adds color and mild warmth.
- 1/2 tsp cayenne pepper Adjust to taste for heat.
- 1 cup sliced jalapeños About 3-4 medium jalapeños.
Instructions
Preparation
- Hard-boil the eggs using your preferred method. Cool the eggs in an ice bath and peel them.
- Slice the jalapeños about 1/4 inch thick. Wear gloves if touching the seeds or inner ribs.
- Make the brine by combining apple cider vinegar, white sugar, brown sugar, garlic powder, turmeric, cayenne, and sliced jalapeños in a saucepan. Bring to a simmer over medium heat for 3-5 minutes until sugars dissolve and jalapeños soften slightly.
Layering and Brining
- Pack the peeled eggs into a clean wide-mouth jar and layer jalapeños evenly between and around the eggs.
- Pour the hot brine over the eggs and jalapeños, filling to leave about 1/4 inch headspace. Tap the jar gently to release any air bubbles.
- Let the jar sit uncovered at room temperature for 30 minutes.
- Seal the jar and refrigerate. Flavor improves after 3-7 days.
Notes
Best enjoyed after 3-7 days in the fridge. These pickled eggs will keep for 3–4 months. Always use a clean utensil to remove eggs to avoid contamination.