Start the New Year with a resolution to try new foods. A good place to start is my jalapeno pickled eggs. My pickled eggs are something you’ve probably never tried, but they may become a new favorite. Often, the only place you see pickled eggs are in bars or convenience stores, or maybe they are something you grew up with, regardless, my suggestion- make these protein-packed dilly treats at home. This is a dish my family really enjoys- especially my spicy version. I love the combination of dill, Mexican oregano, and jalapenos. They are a great addition to salads, as a quick snack, or an appetizer. They are simple to make and will store in the fridge for up to a month. Make a resolution to try something new in 2021. You never know what might become a new favorite.
Belle’s Jalapeno Pickled Eggs
¾ cup water
1 ¼ cups white vinegar
2 teaspoons salt
½ teaspoon dried mustard
½ teaspoon dried dill weed
2 teaspoons Mexican oregano
¼ teaspoon black peppercorns
1 teaspoon minced garlic
1 teaspoon dried red chili flakes
12 hard-boiled eggs, peeled
1-2 jalapeno peppers, sliced
1 onion, quartered and sliced thin
In a saucepan, whisk together the water, vinegar, salt, and mustard and bring to a boil. Reduce heat to a simmer and cook for 7 minutes. Let cool. Place the dill weed, oregano, peppercorns, garlic, and chili flakes in a quart jar. Alternate the eggs, jalapeno slices, and onions in the jar. Pour the vinegar mixture over the eggs in the jar. Seal and turn jar upside down and back several times to mix. Place in the fridge and chill for at least three days before eating. Eggs will be good in the fridge for 3-4 weeks.
