Zesty Spicy Pickled Eggs

Instructions:

1. Hard-Boil the Eggs:

   • Place eggs in a large pot and cover with cold water.

   • Bring to a rolling boil, then cover and remove from heat.

   • Let sit for 10–12 minutes, then transfer to an ice bath to cool.

2. Make the Pickling Brine:

   • In a saucepan, combine vinegar, water, sugar, salt, red pepper flakes, turmeric, mustard seeds, and peppercorns.

   • Simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.

3. Peel & Pack the Eggs:

   • Peel the cooled eggs and place them in a clean glass jar.

   • Add sliced onions and jalapeños between the eggs.

4. Pour & Pickle:

   • Carefully pour the warm brine over the eggs, ensuring they’re fully submerged.

   • Seal the jar and refrigerate for at least 3 days (best after 1 week for maximum flavor).

Enjoy as a zesty snack, salad topper, or bold appetizer!
Store in the fridge for up to 1 month.