So I made a couple batches of pickled eggs a couple months ago.

One batch was done with jalapenos.  The ones we selected were impressively hot and we diced up the jalapenos (2 good sized ones in a batch of a dozen eggs) and stuck them in with the eggs, seeds and all.
However, when my buddy and I actually got to try the eggs in question (picked for about 3 weeks before we tried them) there was almost zero heat to them.

Anyone else experienced this issue?  Did I just not use enough jalapenos?

I am curious about this also



Great thread. I am going to try this

Gross. Waterglass then and eat them your way.

If pickling is it, great. It's not for all.

If I understand correctly, waterglassing only works on fresh eggs and simply preserves them in the shell. Pickling allows usage of fresh or store bought eggs and stores them after having been cooked (and seasoned/marinated to your desired flavor) until you are ready to eat them after being stored for a similar amount of time.

Any reason one could not puree the spices, peppers etc before pickling?