That Everyone Sneaks Straight From the Jar
Ingredients:
8–10 hard-boiled eggs for 1 quart wide-mouth jar or 8 hard-boiled eggs divided between 2 pint jars
2 cups apple cider vinegar
1 cup white sugar
1 cup brown sugar
1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp cayenne pepper
1 cup sliced jalapeños, about 1/4 inch thick (seeds optional)
Instructions:
Hard-boil the eggs, let them cool completely, then peel.
Slice the jalapeños into 1/4-inch rounds. Remove seeds for less heat if desired.
In a large pot, combine the apple cider vinegar, white sugar, brown sugar, garlic powder, turmeric, cayenne pepper, and jalapeños.
Heat over medium heat, stirring until the sugars dissolve and the jalapeños become slightly tender.
Place the peeled eggs into clean jars, layering with the jalapeños.
Pour the hot brine over the eggs, leaving about 1/4 inch of space at the top.
Let the jars sit uncovered for 30 minutes.
Seal with lids and allow the jars to cool to room temperature.
Refrigerate for at least 5–7 days before eating for the best flavor.
Store refrigerated for up to 3–4 months.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Servings: 8–10 eggs
