Easy Pickled Eggs and Sweet Mini Peppers Recipe: Perfect for Salads, Sandwiches, and Snacks

If you're looking for a simple and flavorful way to preserve vegetables and elevate your meals, this easy pickled eggs and sweet mini peppers recipe is exactly what you need. These delicious homemade pickles are crisp, tangy, and just the right blend of sweet and spicy — making them the perfect addition to salads, sandwiches, charcuterie boards, or even your next barbecue.

How to Make Pickled Eggs at Home
Pickled eggs are a timeless snack that’s both high in protein and packed with flavor. Here's a step-by-step guide to making them right in your kitchen.

Ingredients for Pickled Eggs:
12 large eggs

2 green onions

Fresh dill (3–4 sprigs)

1 medium carrot, sliced

1 red jalapeño, halved

2 cups water

2 cups apple cider vinegar

1 tbsp sugar

1 tbsp kosher salt

Pickling spices:

½ tsp mustard seeds

½ tsp crushed red pepper flakes

½ tsp black peppercorns

1 tsp minced onions

1 tsp minced garlic

Instructions:

Boil the eggs: Place 12 eggs in a pot with cold water. Bring to a gentle boil and set a timer for 12 minutes.

Cool and peel: Transfer the eggs to an ice bath for about 15 minutes, then peel.

Prepare the jar: Use a clean, sterilized 2-quart jar. Add the peeled eggs along with green onions, dill, carrot slices, and the halved jalapeño.

Make the brine: In a saucepan, combine water, apple cider vinegar, sugar, and salt. Simmer until everything is dissolved.

Add spices: Place all your spices directly into the jar with the eggs and vegetables.

Fill with brine: Pour the warm brine over the ingredients, leaving a bit of headspace. Seal the jar loosely until it cools.

Refrigerate: Once completely cooled, tighten the lid and refrigerate. Wait at least a week for the best flavor.

Sweet and Spicy Pickled Mini Peppers Recipe
These sweet pickled mini peppers are a crunchy, colorful side dish that adds a burst of flavor to any meal. They’re especially tasty with burgers, cold cuts, or as a tangy snack on their own.

Ingredients:
Mini sweet peppers (red, orange, yellow), halved

1–2 jalapeños, sliced (optional, for heat)

Onion slices (red or white)

Fresh dill

Brine:

1¼ cups water

1¼ cups apple cider vinegar

1 tsp kosher salt

3 tbsp sugar

Pickling spices:

½ tsp black peppercorns

½ tsp minced onion

½ tsp minced garlic

½ tsp mustard seeds

1 bay leaf

Instructions:
Prepare the peppers: Cut the peppers in half and remove stems. Seeds can be left in or removed depending on your preference.

Pack the jar: In a sterilized jar, layer the peppers, jalapeños, onion slices, and dill.

Simmer the brine: Combine water, vinegar, sugar, and salt in a saucepan. Bring to a light simmer.

Add spices: Place the pickling spices and bay leaf into the jar.

Fill with brine: Pour the hot brine over the vegetables, covering them completely.

Cool and refrigerate: Allow the jar to cool completely before sealing. Refrigerate for at least a week for full flavor development.

Serving Suggestions
These refrigerator pickles are incredibly versatile:

Slice pickled eggs onto a chef salad.

Serve sweet mini peppers alongside grilled meats or summer sausage.

Add both to a cheese and charcuterie board.

Chop them into pasta salads for a tangy twist.

Why You’ll Love This Pickling Method
No canning required: These are easy refrigerator pickles, perfect for beginners.

Customizable: Add carrots, garlic, purple onions, or any spice blend you like.

Great for make-ahead snacks: Prep once, enjoy all week!

Give this easy pickling recipe a try and bring bold flavor to your everyday meals. Whether you’re new to home pickling or a seasoned pro, these pickled eggs and sweet peppers are guaranteed to become a staple in your fridge.