Ingredients
- Eggs, hard-boiled and peeled: 12
- Pickled jalapenos, sliced: 1 cup
- Pickled jalapeno brine: 1 cup
- Apple cider vinegar: 1/2 cup
- Brown sugar, packed: 1/2 cup
- Garlic cloves, minced: 2
- Dried mustard powder: 1 teaspoon
- Celery seed: 1/2 teaspoon
Instructions
- Step 1: Combine the jalapeno slices, jalapeno brine, apple cider vinegar, brown sugar, minced garlic, dried mustard, and celery seed in a saucepan.
- Step 2: Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved. Once simmering, remove from heat and let cool slightly.
- Step 3: In a clean jar or container, carefully place the peeled, hard-boiled eggs.
- Step 4: Pour the cooled jalapeno-vinegar mixture over the eggs, ensuring they are completely submerged. Add more brine if needed to cover the eggs.
- Step 5: Seal the jar or container and refrigerate for at least 3 days, or up to 2 weeks, to allow the flavors to meld and the eggs to pickle. The longer they sit, the spicier they will become.
- Step 6: Serve the Cowboy Candy Pickled Eggs cold as a snack or appetizer.
Notes
- For best flavor and texture, keep these pickled eggs submerged in the brine during storage, topping off with extra jalapeno juice if needed.
- These eggs are best enjoyed cold, but for a fun twist, try slicing them and adding them to a breakfast taco for a spicy kick!
- Serve these Cowboy Candy Pickled Eggs alongside crackers and a creamy dip for a delightful sweet and spicy appetizer platter.
- Don't be afraid to adjust the brown sugar to your liking; a little more sweetness can balance the jalapeno heat beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American