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Jalapeño Candy Pickled Eggs

Gari McMellon
This recipe takes the sweet-heat profile of classic jalapeño candy and applies it to refrigerator-pickled eggs. Made with apple cider vinegar, brown sugar, fresh jalapeños, and garlic, the flavor improves as the eggs cure in the refrigerator.
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Prep Time 15 minutes
Cook Time 10 minutes
pickle time 7 days
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican, tex-mex

Equipment

  • 1 half-gallon glass jar, or two quart jars

Ingredients
  

  • 12 hard-boiled eggs, peeled
  • 1 cup fresh jalapeños, thinly sliced
  • 2 cups apple cider vinegar
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 garlic clove, smashed
  • 1/2 tsp ground turmeric
  • 1/2 tsp kosher salt

Instructions
 

  • Prepare the eggs
    Hard-boil the eggs, peel, and set aside.
    Make the candy brine
    In a saucepan, combine the apple cider vinegar, water, brown sugar, smashed garlic, turmeric, and kosher salt.
    Bring to a gentle boil, stirring until the sugar is fully dissolved.
    Assemble the jar
    Place the peeled eggs into the glass jar.
    Add the sliced fresh jalapeños, distributing them evenly among the eggs.
    Add the brine
    Carefully pour the hot brine over the eggs and jalapeños, making sure everything is fully submerged.
    Cool and refrigerate
    Let the jar cool to room temperature, then seal and refrigerate.
    Wait before eating
    Refrigerate at least 7 days, ideally 10–14 days, before eating for the best flavor and color.

Notes

  • This is a refrigerator pickled recipe, not shelf-stable. Keep refrigerated at all times.
    Flavor continues to develop as the eggs cure.
    Best texture window is 7–21 days.
    For more heat, leave more jalapeño seeds intact.
Keyword pickled, refrigerator, spicy, sweet-and-sour
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