Easy Classic Pickled Eggs Recipe Done My Way

A true pub favourite, this Easy Classic Pickled Eggs Recipe is done my way. With so many variations competing for “the best”,  I had to come up with my own version too.

Make this popular bar food at home with this quick and easy no canning method.

I will admit this is the first time I have attempted making pickled eggs. The concept of putting a hard-boiled egg in pickling brine was something that I could not wrap my head around. Who would have thought they make great snacks and appetizers? 

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.

RECIPE and INSTRUCTIONS for this quick pickled egg recipe are 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 parent’s 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. 

For This Recipe You Will Need: 

Like with ALL quick pickles, ingredients for making pickled eggs are easy to find. You will need:

• hard-boiled eggs
• white vinegar
• water
• salt
• *(affiliate) pickling spice

Do You Like 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? Who knew they would be SO DELICIOUS!

Of course, my husband happens to be one of those people who loved my mom’s recipe. He would always be so happy when mom made them. In fact, she would make a jar just for him. 

How To Make Pickled Eggs The No Canning Way

Super easy! You will master this the FIRST TIME! The hardest part is peeling the eggs.

• Sterilize a clean large glass jar. I add boiling water to it and let it sit for 5 minutes. Pour the water out and you are good to go.
• Have your hard-boiled eggs cooked and peeled (the hardest part is peeling those eggs).
• Place them in the jar.
• Boil the brine ingredients in a small pot.
• Pour over the eggs.
• Put on the lid.
• Let cool slightly, then place in the fridge.
• Let sit until seasoned (at least 3 days). Ok…this is the second hardest part.

So Many Variations

I decided to research how to make pickled eggs. After looking at my mom’s 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?

I knew I needed something different. I wanted the eggs to be infused with more flavour.

My search revealed endless recipes for pickled eggs. 

• Brines can be all vinegar (usually white vinegar or malt vinegar)
• You can use beet juice or pickle juice in the brine
• Some recipes include salt and vinegar
• Some use only one or the other
• Additional seasonings such as dill, onion, jalapeno (for a kick of heat) can be added
• You can also use a pickling spice blend

Ok now for the test. I let hubby do the honours. Well to my surprise, he LOVED them. In fact even better than moms!! 

Pickled Egg Tips

• If you want the pickling brine to be clear (like the ones you see in the store) do not use the pickling spice (cloves turn the brine brown).
• Be sure to let the eggs sit for AT LEAST 3 days in the fridge before eating.
• You can experiment with the brine ingredients, creating the brine you prefer.
• Be sure to serve at room temperature.
• Ways to serve pickled eggs include: snacks, party appetizers (especially game night) and sandwich fillings.
• The longer the eggs stay in the brine, the stronger the taste.
• Prolonged time in the brine tends to create a rubbery texture.

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. Do I love it? No. Do I hate it? No.

The fact that it actually beat my mom’s version (which was gold), does bring a smile to my face.

If you are looking for the perfect way to boil eggs for this recipe, check out the post How To Bake Perfect Boiled Eggs In Oven.

Questions People Ask

How long do pickled eggs last? I would say safely 3-4 months. Since this is a quick pickle method, the shelf life is not as long as the traditional canned method, or the ones purchased in the grocery stores.

Do you need to keep pickled eggs in the fridge? Yes for food safety you will want to keep them in the fridge. 

Do you have to peel the eggs? The hard-boiled eggs are peeled before they are put into the pickling brine. Unpeeled eggs will not work in this recipe.

Can you reuse pickle juice for eggs? People have used pickle juice to make pickled eggs. This recipe uses a seasoned brine. If you use dill pickle juice, the eggs will have a dill pickle taste. 

Still looking for some great egg recipes?

Here are some of our favourites:

• Flavoured Devilled Eggs
• Poached Eggs and Lentil Hash
• Egg Tacos with Smoked Salmon

What about you, have you given pickled eggs a try?

Don’t forget to join my list and grab your FREE printable. Follow me on social media too.

Easy Classic Pickled Eggs Done My Way

A true pub favourite, this Easy Classic Pickled Eggs Recipe is done my way. So many variations competing for "the best" tasting egg.

4.94 from 45 votes

Print Rate

Course: Appetizer

Cuisine: British

Keyword: Pub Food

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 12 servings

Author: Gloria | Homemade & Yummy

Ingredients

• 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

Instructions

• 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.

To Pickle:

• 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.
• ENJOY!!

Notes

***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.

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