How To Make Pickeled Eggs

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How To Pickle Eggs

How To Make Pickled Eggs Tavern / Bar / Pub Style

Hard boil some eggs. Use whichever method you prefer. I dont typically make them, so Im not going to pretend Im an expert. Just get the cooked. You could even buy them already cooked at the grocery store.

Prepare a brine. Heat the vinegar, water, sugar and salt in a saucepan over medium heat. Stir the mixture occasionally until the salt and sugar have completely melted. Remove the pan from the heat and let it cool completely.

Fill your mason jars. The key to getting your spicy pickled eggs to taste good, is letting them soak in the brine solution with a lot of flavorful stuff, like jalapeños, dill and onion.

I like to arrange add-ins around and in between the eggs. I basically layer the jar until all the eggs are in and it looks like a work of art.

Soak the eggs. Pour the cooled brine over the eggs and fill the jars. Cover the jars and put them in the fridge. Let them soak in the brine for at least 1 week.

What Are Pickled Eggs

They are basically hard-boiled eggs that are preserved and flavored in vinegar brine and stored in a glass jar. This recipe originally was meant to preserve the food so it could be eaten months later.

Nowadays, it is a great snack and can be found at bars, grocery stores, and markets.

The eggs are usually seasoned with various condiments, such as mustard seeds, garlic cloves, bay leaves, dill seeds, red onions, and others.

Ingredients Needed For Pickled Eggs

The perfect pickled eggs start off with the perfect hard-boiled eggs. Ive tried all kinds of methods for hard boiling eggs, and the very best tip I know is to let your eggs age on the counter for about a week before hard-boiling them.

If youre using store-bought eggs, your eggs are probably old enough to boil straight from the grocery store .

  • Apple cider vinegar
  • Other herbs and spices

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Hard Boiled Eggs And Jalapenos

  • The method I like the best is to “steam boil” eggs. Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs to the steamer basket, cover, and let steam at high heat for 12 minutes. Fill a large bowl with ice and water.
  • Remove eggs to ice bath for 15 minutes, roll crack on the board and the peel will slip RIGHT OFF! I love making eggs this way.
  • Push a clean stainless fork into each egg, this helps brine get into the eggs. . Place all 12-18 eggs in a large clear and clean clamp jar.
  • Next, slice the fresh jalapenos into ¼” slices, and set them on top of the boiled eggs in your jar.
  • Be sure to get all my tips on how to hard boil eggs the easiest way ever! For years I could not get them to peel until I figured out the secret…

    PRO TIP: Pickling Spice recipes do vary with their ingredients, and some will make the brine darker. You can add more pickling spice to this recipe for more flavor and color.

    How Long Do Pickled Eggs Keep

    Quick Pickled Eggs and Beets (Easy)

    Given that canning pickled eggs isnt an option, is pickling eggs actually working to preserve the eggs? How long do pickled eggs last in the refrigerator?

    Pickled eggs last 3-4 months in the refrigerator, assuming theyre kept submerged beneath the vinegar brine. This also assumes that you use a brine thats at least half vinegar, to actually pickle the eggs.

    This is just a guideline for pickled egg shelf life though. Use your best judgment, and when in doubt, throw it out.

    We make pickled eggs in the spring when our ladies are producing bumper crops of eggs, and then we enjoy them all summer long. Its a nice treat when its too hot to cook, and theyre exceptionally good topped with fresh greens.

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    Make The Pickling Brine

  • In a large saucepan, add the white vinegar, water, peppercorns, sea salt, pickling spice, crushed red pepper, and slightly smashed garlic cloves. Heat to just boiling, and then turn off the heat.
  • Carefully pour the hot brine over the hard-boiled eggs and jalapeno slices. Put the spices in the jar, you might have extra liquid leftover.
  • Wait for the liquid to cool, with the jar open for 1-2 hours, then place a glass weight on top, close the jar, and pop it in the refrigerator.
  • Refrigerate and wait about 7 days, and your Pickled Eggs are ready to eat.
  • Keep them cold in the refrigerator, and eat within a month.
  • How Long Do Pickled Eggs Last

    The peeled hard boiled eggs need to infuse for at least 2 days and up to 1 week before they are ready to eat.

    While you wait, the acidity in the vinegar solution acts as a natural preservative and prohibits unwanted bacteria from growing. The salt also serves to create an environment where microbes cannot thrive.

    To be safe, itâs best to consume the eggs within 3-4 weeks. They taste so good, itâs unlikely any will remain past that anyway. Pickled eggs should always be stored in the refrigerator in a clean jar with a tight-fitting lid .

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    Recipe Notes And Helpful Tips

    • Follow my tips for hard boiling eggs with the most important tip being purchasing eggs that are close to expiration.
    • For whiter eggs remove most of the cloves from the pickling spice.
    • Pickled eggs are best after several days in the pickling solution however I have enjoyed them after twenty four hours. The longer the eggs stay in the brine the stronger the pickle taste.
    • For super quick and easy pickled eggs simply add the peeled eggs to the beet juice left in a jar of pickled red beets. However keep in mind that the eggs will turn red. We call them red beet eggs.
    • For storage the pickled eggs must be refrigerated at all times to prevent botulism.
    • Enjoy the pickled onions in the jar as well. They are delicious.

    Low Carb Keto Pickled Eggs With Apple Cider Vinegar

    Super Quick Video Tips: How to Make Pickled Beet Eggs

    Many recipes add sugar to the vinegar solution but no sweetener is necessary. The tangy touch of vinegar is enjoyable by itself.

    If youâre trying to stay keto, you want to minimize your sources of carbohydrate to 20-30 g net carb per day. Generally speaking, youâll be safe by sticking to low-carb vegetables, avocado and cheese.

    To make this a keto-friendly recipe, we only use vinegar, pickling spice, and salt for flavor so there is no sugar added.

    Pickling spice is made of cinnamon, mustard, coriander, allspice, peppercorn, dill, fennel, cloves, celery seed, juniper berries, bay leaf, ginger root, and chili flakes. More than 10 spices and whole berries are mixed together and work wonderfully for any refrigerator or canned pickled fruit or vegetable recipe. Itâs a great spice blend to have in your keto pantry staples.

    I recommend using apple cider vinegar over plain white vinegar. Apple cider vinegar still has some sweetness left in it and gives a delicious, tasty pucker.

    With all thatâs going on, itâs easy to see how unnecessary the sugar is. Replacing sugary sweetness with rich and robust flavor is the key to these sugar-free pickled eggs.

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    Well Let Me Introduce You To An Easy Way To Store And Preserve Eggs: Pickling

    I ran into a similar problem recently on the Gubba Homestead where I was given a box of farm fresh eggs, and I didnt know what the heck to do with them! I eat lots of eggs, but I definitely couldnt gobble all these before they went bad. I hate wasting food, so I decided to pull up my overalls and conjure up a plan.

    Did you know people used to preserve eggs without refrigeration by storing them in lime water? Chickens, in natural conditions and settings, often stop laying eggs once the cooler weather sets in. On the other hand, when spring is in the air, eggs get laid left and right, so our ancestors had to figure out methods to preserve eggs through the winter. I havent tried this simple preservation method yet, but I will towards summers end!

    What Is Pickling Spice

    • 1 tablespoon whole allspice berries
    • 1 teaspoon crushed red pepper flakes
    • 5 dry bay leaves
    • 1 teaspoon peppercorns black, pink, white, or mixed is fine
    • 2 teaspoons yellow mustard seeds
  • In a small bowl, combine all your spices.
  • Keep your pickling Spice in a glass jar with a tight-fitting lid, and use it within 6 months.
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    I Am Setting A Goal To Preserve Enough Eggs To Sustain 25% Of My Egg

    I dont want to completely overwhelm myself in this new homestead way of life, so Im taking simple steps toward 100% self-sufficiency, and Ill revisit egg preservation at summers end as I prep for winter. In the meantime, I discovered how to preserve eggs in tasty fashion by pickling!

    My dad told me about a time he visited his family homestead. My great grandma, an immigrant from Eastern Europe, carried a thick accent from her native country and spoke broken English. Although she was in a new land, thousands of miles from family and friends, she brought her life skills along and lived a self-sufficient life. Shelves of canned goods lined the walls of her root cellarshe had food preservation down to a tee.

    Although I wasnt there at this moment in time, I can picture those shelves and I assume preserved eggs were among the food itemspickled or in lime water.

    I have a photograph of her and my great-grandfather standing outside the homestead and she. Shes wearing an apron over her working dress. I think about how she used that hand-sewn apron to gather eggs, shield herself from food splatter, and carry her through her daily duties. She was incredibly strong, a hard-working centerpiece of the household. I wish I could go back and meet her. I feel as if sharing stories about her brings her to life as she is now a great inspiration and driving force in mine!

    How To Make Old

    Recipe For Pickled Eggs Using Canned Beets

    Making this recipe with beets is quite delicious. Actually, it is one of our favorite ways to enjoy them. To prepare this delectable dish you will need the following ingredients:

    • Large eggs, hardboiled and peeled
    • Can of beets in liquid . You can use red beets or yellow beets!
    • 3/4 cup cider vinegar

    Once you got the ingredients ready, follow these easy steps below:

  • Place eggs and beets in a mason jar, quart jar, or glass container. Set aside.
  • Next, in a small saucepan, combine the vinegar, sugar, beet juice, salt, and pepper.
  • Bring to a boil, then lower heat and simmer for about 5 mins. Pour over the eggs and beets, cover, and refrigerate.
  • Wait for 48 hours and it is ready to use.
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    Bread And Butter Pickled Eggs

    This recipe is based on my favorite recipe for bread and butter pickles made with cucumbers.

    The brine is very similar, and an extra tangy all vinegar brine is balanced with a bit more sugar. Some recipes for bread and butter pickled eggs include as much as 1 cup of sugar, but thats way over the top in my book. I think 1/4 to 1/2 cup is about right.

    Adding a teaspoon of turmeric to the jars results in a bright yellow color, as is traditional with bread and butter pickles.

    Bread and Butter Pickled Eggs with garlic and turmeric in a sweet and tangy brine

    Easy Classic Pickled Eggs Recipe

    Easy Classic Pickled Eggs Recipe is a true pub favourite.

    Popular bar styled food made at home with this easy no canning method. All you need is a nice big jar, hard-boiled eggs, and a brine to make the best-pickled eggs ever.

    Who would have thought a hard-boiled egg cured in vinegar or pickling brine would create such a great snack and appetizer? Egg pickles!

    Since I was a kid, my mom made these all the time. In fact, she was a true canner. All kinds of pickles, fruits, jams, canned tomatoes, sauces and of course sauerkraut, lined the walls of the cold cellar.

    You will receive a FREE PANTRY STAPLES PRINTABLE and easy recipes to make with them.

    RECIPE and INSTRUCTIONS for this old fashioned pickled egg recipe is at the bottom of this post.

    I am more of a quick pickle person. This recipe is a no canning method, just like my zucchini pickles and pickled onions recipe! According to my husband, she made the best pickled eggs, until he tried them done my way.

    If you love pickles without all the work, check out this roundup 30 Easy Refrigerator Pickles.

    I still remember that room in the basement of my parents house. It was dark and only had a small light bulb that did not provide much light at all. The door was hard to open, and the cement floor was uneven. Inside the wooden shelves were lined with various sizes of glass jars.

    Those days of traditional canning does not happen in my house.

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    Pickled Eggs Recipe Ingredients

    You only need a few basic ingredients to make this pickled eggs recipe:

    • Eggs, of course! I hard boil them according to this method.
    • Beets They give the brine its purple or yellow hue. If you want to make yellow pickled eggs, I recommend adding a pinch of turmeric for a more vivid color.
    • Apple cider vinegar It gives the brine its bold, tangy flavor.
    • Sugar It balances the acidity of the vinegar.
    • Salt For savory, salty flavor.

    This simple combination makes fantastic pickled eggs, but if you like, you can experiment with adding different pickling spices. Whole peppercorns or mustard seeds would both be excellent!

    Find the complete recipe with measurements below.

    What You’ll Need To Make Classic Pickled Eggs

    Pickled Eggs – How To Make Pickled Eggs – The Wolfe Pit
    • a large glass jar with a lid
    • a dozen or two of hard-boiled eggs
    • a jar of pickled beets

    I won’t go into cooking your eggs because there is so much info on the internet already, different things work for different people.

    You could also add some sliced onion into your jar, there are no hard and fast rules.

    All you need to do is to put your peeled hard-boiled eggs and the pickled beets into the jar, fill it up with vinegar until the eggs are all covered and stick it in the fridge for about a week.

    The longer you leave them in the pickle beet and vinegar, the more it will penetrate through and flavor the eggs.

    Some people say that you should stir them a few times, but I just leave them alone and they come out perfect.

    Personally, I like them when the pickle juice has seeped into the egg to make it nice and pink all the way through.

    That’s it.

    Slice them in half, sprinkle with some salt and pepper and enjoy! Easy and yummy!!

    My husband says that either you love them or hate them.

    I have to say that I’m not a hard-boiled egg kinda girl, but I love pickled eggs.

    What do you think…have you ever heard of pickled eggs? Do you like them?

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    Tips For Pickled Eggs

    • Hard boil eggs that are at least a week old, this makes peeling them MUCH easier.
    • Hard boil and peel your eggs ahead of time, this makes the day of pickling eggs super fast and stress-free.
    • Avoid using cloves in your brine if youd like a nice clear brine.
    • Use regular white vinegar if youd like a nice clear brine.
    • You can substitute white vinegar or rice wine vinegar for a different flavor.
    • Adding a few slices of red onions, beets or beet juice will make your eggs beautifully pink!
    • Feel free to experiment with additional flavors like dill, onion, even jalapeno for some added spice.

    Easy Peel Hard Boiled Eggs

    The hardest part of making pickled eggs is peeling hard-boiled eggs.

    Everyone seems to have their own secret technique. Ive tried many of them, and none of them seemed to really help. That is until I read an article from the New York Times where they tested all these folk methods head to head. Few of the tricks made any differencebut one method yielded perfectly cooked easy-peel hard boiled eggs.

    Their steamed egg technique starts by bringing an inch of water to a boil in a pot and then lowering a steamer basket full of eggs to sit just above the already boiling water. They suggest an 11 minute steam for a just barely cooked yolk, but 12 minutes makes the perfect pickled egg in my opinion.

    Our backyard flocks production goes into overdrive each spring, and though we do preserve eggs using dozens of methods, theres still an absurd amount left for pickling. So many that Ive actually invested in big stainless steel steamer baskets, the kind they use in china town for homemade dumplings .

    Stacked three levels high in a big stockpot, they work perfectly for steaming up huge batches of hard-boiled eggs for pickled eggs.

    Once the eggs are cool, the kids and I go to work peeling them. Its actually amazing for a little ones fine motor skills, believe it or not.

    With practice, my 2 and 4-year-old can work through peeling dozens of eggs without a nick in them. Their tiny hands love the puzzle, and they actually compete to see who can peel a perfect egg fastest.

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    Faqs And Tips For Making The Best Pickled Eggs

    When were pickled eggs invented? While there is no specific date, pickled eggs have been around since the 1800s and they have been a bar staple since. They have fallen out of fashion since Prohibition, but they are still incredibly popular in dive bars around Wisconsin.

    Do pickled eggs go bad? Yes. Since we arent using a proper canning technique for this recipe, the eggs will go bad after about 3 4 weeks, but I really recommend consuming them within 2 3 weeks for the best flavor and texture.

    How long does it take for pickled eggs to be ready? It really depends on how strong you want the pickling flavor to be, but I recommend at least 1 week. The longer they sit the better.

    Do pickled eggs taste like vinegar? Yes. They are soaked in a vinegar solution to preserve them, and they take on the flavor of that solution as they sit. You can also flavor the brine with other seasonings such dill or pickling spices.

    Do pickled eggs need to be refrigerated? Technically, you dont need to refrigerate pickled eggs, but since this recipe doesnt require a safe canning technique, I recommend refrigerating them anyway.

    Why are my pickled eggs rubbery? If you leave your eggs in the pickling mixture for too long, they might become slightly rubbery. If they get this way, I personally dont consider them good anymore and toss them, but they are still technically safe to eat.

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