Ingredients
Scale
For the eggs
- 12 large eggs, hard-boiled and peeled
For the cowboy candy brine
- 2 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 4 fresh jalapeños, sliced into thin rings (seeds in for more heat, out for less)
- 3 cloves garlic, smashed
- 1 teaspoon ground turmeric
- 1 teaspoon yellow mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
Optional: 1/4 cup jarred candied jalapeño syrup for extra sweetness and color.
Instructions
- Bring a large pot of water to a boil and gently lower in the eggs. Boil for 11 to 12 minutes, then move them to an ice bath and let them cool completely before peeling.
- While the eggs cool, add the vinegar, sugar, water, garlic, turmeric, mustard seed, celery seed, red pepper flakes, and salt to a saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring until the sugar fully dissolves.
- Add the sliced jalapeños and simmer for about 5 minutes, until they soften and the brine turns a deep golden color.
- Pack the peeled eggs into a clean quart jar, tucking the jalapeño slices in around them as you go.
- Pour the hot brine over the eggs, making sure they are fully submerged. Let the jar cool on the counter for about 20 minutes.
- Seal the jar and refrigerate for at least 3 days before eating, though 5 days gives the best flavor and color.
- Give the jar a gentle turn once a day if you think of it, so every egg soaks up the brine evenly.
- Prep Time: 20 minutes
- Pickling time: 5 days
- Cook Time: 15 minutes
