A true pub favourite, this Easy Classic Pickled Eggs Recipe is done my way. With so many variations competing for “the best” tasting egg, I had to come up with my own version too.
I will admit this is the first time I have attempted making pickled eggs. All these years, I really thought they were disgusting. The concept of putting a hard boiled egg in brine was something that I could not wrap my head around.
Since I was a kid, my mom made pickled eggs. 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.
I still remember that room in the basement. 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. It was like entering some sort of dingy, creepy biology lab.
Perhaps my childhood imagination got the best of me. That room totally freaked me out. Whenever my mom asked me to go get something, I would take a flashlight with me. I was in and out as fast as possible, hoping I got the right jar. Maybe that is why I don’t have a cold room in my house??
Do You Like Pickled Eggs?
Ok, so back to the pickled eggs. Mom would make these for every stag or bachelor party that was hosted by the family. Seems the guys loved eating these, especially when they drank beer. Guess that is why they are a pub favourite, especially in the UK.
For the life of me I could never figure out why these are such a hit. Hard boiled eggs are delicious, but after sitting in a jar of vinegar? It just reminded me of preserving something in a science lab. The smell, and from what I could see (since I didn’t eat them) the texture, did not appeal to my culinary senses.
Of course, my husband happens to be one of those people who loves pickled eggs. He would always be so happy when mom made them. In fact ,she would make a jar just for him. Perfect, I got to see these sitting in my fridge every time I opened the door.
We will be married 40 years this October. Finally, I decided that I would make hubby happy, and try to re-create my mom’s pickled eggs. After searching I finally found her handwritten recipe. That alone brought back some fond memories of the wonderful food I once enjoyed. I still miss her cooking, at least most of it. She also made pickled herrings (yuk). Just listening to the crunch as the knife cut through the fish. Creepy science project number 2!!
So Many Variations
After looking at her recipe, I just could not see how this would be tasty. Vinegar, salt, and mustard powder? Really? What happened to balance? Isn’t there supposed to be water, sugar, and seasoning?
Not liking the sounds of her recipe, I sat down with trusty google to search for a better alternative. I personally didn’t have anything to taste reference it to. I NEVER tasted any pickled eggs she made.
My search revealed endless recipes of pickled eggs. Brines can be all vinegar, no vinegar, beet juice (if you want pink ones), white vinegar, cider vinegar, and even just water. Some had salt, some had sugar, some had both. Dill, onion, garlic, various herbs and spices, each recipe slightly different from the next. All aiming for the end result of the perfect pickled egg.
So MY version consists of vinegar, water, sea salt and pickling spice. Hard boil some eggs. Sterilize a glass jar. Boil the brine, and let it cool slightly. Place the peeled eggs in the jar, and cover with the brine and seal.
I left them on the counter for a couple of hours, then I placed them in the fridge. Allow at least 2-3 days before eating. The longer they sit in the brine, the stronger the taste.
Ok now for the test. I let hubby do the honours. I sure didn’t need to, I don’t know how they are supposed to taste, let alone compare this recipe to my mom’s. Well to my surprise, he LOVED them. In fact even better than mom’s!! They paired perfectly with one of his favourite beers Beaus Lug Tread.
Curiosity got the best of me. I really needed to find out what the fascination is with this pub fare. Cautiously I finally ate my very first pickled egg. I didn’t know what to expect. The way I can explain it is a mild vinegar taste, with a huge hit of pickling spice. The texture of the egg is similar to a hard boiled egg. The yolk is about the same, with the egg white having a slight “rubber” feel to it. Apparently the longer they sit in the brine, the more rubber they become.
Do I love it? No. Do I hate it? No. One thing I do know, I can finally say I made and tasted a pickled egg. The fact that it actually beat my mom’s version (which was gold), does bring a smile to my face.
What about you, pickled eggs “yay” or “nay”?
Easy Classic Pickled Eggs Done My Way
- 12 large eggs (hard boiled & peeled)
- 4 cups white vinegar
- 1 1/2 cups water
- 1 1/2 tsp course sea salt
- 1 tbs pickling spice
Sterilize a large mouth jar.
Hard boil and peel the eggs.
To make the Brine:
In a pot combine the vinegar, water, salt and pickling spice.
Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Place peeled eggs into the clean jar.
Pour brine over eggs.
Seal jar. Leave on kitchen counter for about 1 hour, then place in fridge.
Let eggs sit in brine for at least 3 days before eating.
***Always keep the pickled eggs refrigerated until ready to eat*** These will keep for several months.
You can take them out of the brine and bring them to room temperature before eating if you wish.
You can make less brine if you wish. I wanted to make sure I had the eggs completely submerged in the liquid.