Easy Pickled Eggs // Pickled Sweet and Spicy Mini Peppers / Voted best Recipe ❤️
These pickled eggs are simple to prepare and packed with flavor. They are tangy, slightly spicy, and perfect as a snack, with salads, or alongside barbecue. After resting in the brine for a few days, the eggs absorb all the seasoning and develop a rich, balanced taste.
Ingredients
12 large eggs
Cold water and ice for cooling
2 green onions
Fresh dill sprigs
1 medium carrot, sliced
1 red jalapeño, halved lengthwise with seeds
2 cups water
2 cups apple cider vinegar
1 tablespoon sugar
1 tablespoon kosher salt
½ teaspoon mustard seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 teaspoon minced onion
1 teaspoon minced garlic
Instructions
Place the eggs in a pot and cover them with cold water. Bring to a gentle boil, then cook for 12 minutes. Remove from heat and transfer immediately to a bowl of ice water. Let them cool completely before peeling.
Once peeled, rinse the eggs and place them into a clean, sterilized two-quart jar. Add the green onions, dill, carrot slices, and jalapeño, layering everything evenly so the eggs are surrounded by vegetables.
In a saucepan, combine water, apple cider vinegar, sugar, and salt. Stir well and bring to a light simmer until the sugar and salt dissolve. Turn off the heat.
Add mustard seeds, red pepper flakes, black peppercorns, minced onion, and minced garlic directly into the jar. Carefully pour the hot brine over the eggs until everything is fully submerged.
Close the lid loosely, gently rotate the jar to distribute the spices, and let it cool completely. Once cooled, refrigerate for at least one week before eating to allow full flavor development.
Notes or Tips
For best results, allow the eggs to pickle for seven days or longer. The longer they sit, the deeper the flavor becomes. Keep refrigerated at all times.
These sweet pickled mini peppers are colorful, crisp, and full of flavor. They pair beautifully with salads, sandwiches, burgers, and charcuterie boards. The balance of sweetness, acidity, and gentle heat makes them incredibly versatile.
Ingredients
Mini sweet peppers, sliced in half
1–2 jalapeños, sliced with seeds
A few onion slices
Fresh dill
1¼ cups water
1¼ cups apple cider vinegar
1 teaspoon kosher salt
3 tablespoons sugar
½ teaspoon black peppercorns
½ teaspoon minced onion
½ teaspoon minced garlic
½ teaspoon mustard seeds
1 bay leaf
Instructions
Prepare a clean, sterilized jar. Remove the stems from the mini peppers and cut them in half. Place them into the jar, packing them gently but firmly. Add jalapeños, onion slices, and fresh dill throughout the jar.
In a saucepan, combine water, apple cider vinegar, salt, and sugar. Stir until fully dissolved and bring to a light simmer. Remove from heat.
Add black peppercorns, minced onion, minced garlic, mustard seeds, and the bay leaf to the jar. Pour the hot brine over the vegetables until completely covered.
Seal the jar loosely and allow it to cool at room temperature. Once cooled, refrigerate for about one week before serving so the flavors fully infuse.
Notes or Tips
You can customize this recipe by adding carrots, garlic cloves, or different herbs. These peppers become more flavorful over time and stay crisp when kept refrigerated.
