Pickled Eggs from the UP
a traditional Yooper bar food that also happens to be a Whole30/Paleo compliant snack.
Servings Prep Time
24pickled eggs 20minutes
Passive Time
5days (minimum)
Servings Prep Time
24pickled eggs 20minutes
Passive Time
5days (minimum)
Ingredients
Instructions
  1. Hard boil the eggs. I used my Instant Pot but you can hard boil however you need.
  2. Slice the jalapenos. De-seeding is optional but not recommended.
  3. Put the water, vinegar, salt, and jalapenos into a saucepan. Heat to a boil, then pull off the heat.
  4. Peel all of the hard boiled eggs and place into jar.
  5. Pour the pickling liquid over the eggs until jar is completely full. Make sure to get all jalapeno slices into the jar. It is okay if there is some extra liquid that doesn’t fit, this is normal (see image).
  6. Try to push down some of the jalapenos towards the bottom of the jar. Once cooled, screw the lid on the jar. Wait about a week, then enjoy!
Recipe Notes
  • A lot of people I know choose not to refridgerate these. That said, I always have because I prefer eating them chilled and it makes me feel a bit safer bacteria-wise.
  • Jarred jalapenos can be used, but I don’t really recommend it. If you do use them, make sure to drain the liquid first.
  • Some common vegetables other yoopers would add are green beans, onions, caulifower and carrots. Not necessarily all at once though.
  • Usually, we end up eating these by day five. They¬†definintely¬†get better with time, so I recommend waiting the week if you can!
  • I recommend eating 1-2 at a time. Any more and you may get a slightly “rotten” stomach. That also may have been from the fact that these typically were consumed with alcohol though.

Enjoy!