Homemade Sweet & Spicy Cowboy Candy Pickled Eggs (Print Version)
Sweet-hot refrigerator pickled eggs made with candied jalapenos, apple cider vinegar, garlic, mustard seed, and a golden spiced brine.
# Ingredients:
For the eggs
01 -
10 large eggs
02 -
Ice water, for cooling
For the cowboy candy brine
03 -
8 fresh jalapenos, sliced into 1/4-inch rings
04 -
1 1/2 cups (360 ml) apple cider vinegar
05 -
1/2 cup (120 ml) water
06 -
3/4 cup (150 g) granulated sugar
07 -
1/2 cup (105 g) packed light brown sugar
08 -
3 garlic cloves, lightly crushed
09 -
1 teaspoon kosher salt
10 -
1 teaspoon yellow mustard seed
11 -
1/2 teaspoon celery seed
12 -
1/2 teaspoon ground turmeric
13 -
1/4 teaspoon cayenne pepper, optional
14 -
8 whole black peppercorns
15 -
1 bay leaf
# Instructions:
01 -
Place the eggs in a saucepan and cover with water by 1 inch. Bring to a boil, cover, turn off the heat, and let stand for 11 minutes. Move the eggs to ice water until fully cool.
02 -
Tap each egg all over and peel under cool running water. Set aside any egg with deep tears in the white for another use.
03 -
Wear gloves and slice the jalapenos into 1/4-inch rings. Remove some seeds and ribs if you want a milder brine.
04 -
Combine vinegar, water, both sugars, garlic, salt, mustard seed, celery seed, turmeric, cayenne, peppercorns, and bay leaf in a non-reactive saucepan. Bring to a simmer and stir until the sugar dissolves.
05 -
Add the jalapeno rings and simmer for 5-7 minutes, until glossy and slightly softened. Remove from the heat.
06 -
Place the peeled eggs in a clean wide-mouth quart jar, layering the candied jalapenos around them. Pour in enough hot brine to cover the eggs completely.
07 -
Let the jar cool uncovered for 20-30 minutes, then seal and refrigerate. Chill at least 5 days before serving for the best flavor.
# Notes:
01 -
This is a refrigerator pickle recipe and is not shelf-stable.
02 -
Best flavor develops after 5-7 days.
03 -
Keep eggs fully submerged in brine during storage.