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Easy Classic Pickled Eggs Recipe Done My Way

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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 pickled egg version too.

Close up of eggs in brine in a glass jar on the counter.

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. Now devilled eggs, on the other hand, is a different story.

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 am more of the quick pickle person, like with my pickled onions recipe! According to my husband, she made the best pickled eggs, until he tried pickled eggs done my way.

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.

Peeled hard boiled eggs in a jar.

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.

Overhead shot of the eggs in a jar, with the brine and pickling spice off to the side.

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 Pickled Eggs Variations

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

Extreme close up of pickled eggs in a glass jar, pickling spice sprinkled on the counter.

Not liking the sounds of her recipe, I knew I needed something different. 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. There is even a spicy pickled egg recipe too.

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.

A wooden board containing crackers, cheese, a dish of pickled eggs, and beer in the background.

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 “rubbery” feel to it. Apparently the longer they sit in the brine, the more rubber they become.

Overhead shot of a serving board with salami, crackers, cheese, eggs in a bowl with one cut in half. Jar of eggs in the background.

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.

If you are looking for the perfect way to boil eggs for this Easy Classic Pickled Eggs Recipe, check out the post How To Bake Perfect Boiled Eggs In Oven from my friend Julia over at Imagelicious.

What about you, pickled eggs “yay” or “nay”?

For more great eggs recipes try: The Green Devil or Poached Eggs and Lentil Hash.

Easy Classic Pickled Eggs Recipe long pin image.


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

Easy Classic Pickled Eggs Done My Way

Course: Appetizer
Cuisine: British
Keyword: Pub Food
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 servings
Author: Homemade & Yummy
A true pub favourite, this Easy Classic Pickled Eggs Recipe is done my way. So many variations competing for "the best" tasting egg.
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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

  1. Sterilize a large mouth jar.

  2. Hard boil and peel the eggs.

To make the Brine:

  1. In a pot combine the vinegar, water, salt and pickling spice.

  2. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.

To Pickle:

  1. Place peeled eggs into the clean jar.

  2. Pour brine over eggs.

  3. Seal jar. Leave on kitchen counter for about 1 hour, then place in fridge.

  4. Let eggs sit in brine for at least 3 days before eating.

  5. ENJOY!!

Recipe 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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Comments

  1. Wow talk about a childhood memory you just gave me a flash back. My dad would make a whole humungous jar of these. I never did learn how to make them and I really forgot about them and him making these until now. It actually brought a smile and tears to my eyes. So Glad you posted this to stumble or I may have never seen it thank you

    Reply

  3. Thank you so much for this recipe (and funny story), Gloria. My dad and I used to eat the pickled eggs my mum made using the old English pub method: dropping the egg into a packet of potato chips and giving the packet a shake. You get a kind of crispy coating on the egg and the chips borrow some of the pickle flavour from the egg. It’s culinary symbiosis!
    We’ll be in Ontario in April – I’ll have to keep an eye out for a bottle of Beau’s. Sounds like my kind of beer.

    Reply

  5. Hi Gloria. Why no sugar? I’ve just started making my own pickled eggs after years of my parents making various pickles. I must admit i prefer the tartness of pickled onions and dill pickles. I’ll let you know how my version goes. I used sugar and I’ll try the next batch without. Have you used sugar and if so how did it go. Would be interested to know.

    Reply

    • I personally have NOT used sugar. There are lots of recipes out there that include sugar (I guess the sweet/salt balance). For me I have never been a SWEET pickle person (except for pickled beets). I am sure ALL are delicious, and I really think it is personal preference. I used pickling spices in mine, where my mom did not.

      Reply

  8. I”m happy to see a recipe for pickled eggs that doesn’t include sugar. This is the closest I’ve been able to find to my dad’s recipe. I’ll be making these this weekend for sure. Thanks!

    Reply

  9. I’m glad you decided to make these pickled eggs for your husband. I have looked for a recipe for pickled eggs but everyone I’ve found has had Sugar in it. Thank You for this recipe. Also it amazes me that so many people have never heard of nor tried pickled eggs. My Mom used to use beet juice from her pickled beets and I loved them but everyone I know that makes them adds sugar and I don’t like sweet pickled eggs.

    Reply

    • Seriously I don’t know how long these will actually last. I can say I have made them and kept them in the fridge for several weeks. You can buy them in the grocery store here….so they will last for quite some time….in the fridge….at least that is where I would keep them.

      Reply

  12. I totally get the creepiness of the basement / cellar. We had a wine cellar that I would often be convinced into venturing in to grab things from. Whether that was pickled goods, wine, whatever it may be. It really wigged me out. I could see why that would add an element of skepticism when it comes to pickling things! Now that I have broken down that barrier I love pickling! I hope I have time to try your recipe soon, thank you for sharing!

    Reply

  13. Do you have to stick them in the fridge? I remember my aunt making them all the time but hers was always on the counter which her house stayed cool. So I am just wondering if you have to stick them in the fridge?

    Reply

    • I keep mine in the fridge, because I make them and the last a few months. In bars they keep them on the counter…but would go through them faster than us for sure. You can always bring out a few and let them get to room temperature if you like…either way they are delicious. Hope you give them a try…my hubby LOVES them. Too bad it took me so long to make them for him.

      Reply

  22. Now, this is something very new to me as I’ve never pickled eggs ever at home but have had it many a times outside. Infact, it looks so easy to make our own pickled version and I’ll give it a try soon.

    Reply

  23. I’m a huge fan of anything pickled. I can’t seem to get enough of it. I love the sugary, acidic taste of pickled food. Although I’m not sure I’ve ever tasted pickled eggs before. These will be next on my list. How long would they last?

    Reply

    • Well let me know how you like them. Seriously I really think they are a “guy” thing…and least more guys like them.

      Reply

  25. Gloria, I haven’t eaten pickled eggs. I Never thought that one existed. But your post made me think that I am wrong. Love that you made a perfect pickled eggs, mom are always best inspiration when comes to cook as we grow up eating the food made by them. Still I find difficult in recreating my mom’s few recipe. I don’t know I will pickle the eggs may be in future.

    Reply

    • Well don’t feel bad if you don’t do pickled eggs….it took me 40 years of marriage to try them too!!

      Reply

  26. I don’t think I’ve ever tried pickled eggs before, but there are some Wyoming companies that make pickled quail eggs that I have been curious about. My husband would probably love these with some of his favorite beer made in, Milk Stout Nitro

    Reply

  27. I’ve never eat a pickled egg myself. Seem like they are man food. I have made them years ago but you are braver than me. I didn’t taste them. Just handed them off to the guys LOL.

    Reply

  28. This is very interesting recipe. I often eat pickled cucumbers and even make them sometimes at home but it would never crossed my mind to pickle eggs. I’m not really sure if I would like it or not but I definitely need to try it out.

    Reply

    • Well don’t feel bad, it took me a long time to give these a try. It just might be a “love” or “hate” relationship for this one.

      Reply

    • HAHA…see it is creepy right!! One day you might give these a try…it took me a LONG time to finally try time too.

      Reply

    • Well I would have to agree….a beer lover would love this idea. In fact, we were bottling wine today…and the store owner was intrigued as well.

      Reply

  32. I’ve never tried pickled Eggs either. Not sure Why since I love hard boiled eggs and pickles..Just seems like it would be a good combination. But I’ve never really canned anything so maybe that’s why. Glad Hubby loved these 🙂

    Reply

  34. Your pickled eggs really fascinate me. I’ve never seen in the States except for beet juice pickled eggs and they turn a neat purple. Now, I would try these because I do like hard cooked eggs. Now, if you’re a guy don’t read the rest—- but guys tastes go out the door when they’re drinking beer. They will try all sorts of disgusting things. That being said — this is definitely not disgusting. I’m anxious to try it.

    Reply

    • HAHAH…well it sure took a long time for these to make an appearance in my house. As you can tell from my story….I wasn’t a fan. Hubby is glad I experimented in the kitchen for him.

      Reply

  35. I’m loving your version of pickled eggs. It’s not something I eat very often but I think it’s going to happen soon after reading your post. I’ll let you know how they turn out.

    Reply

  39. Such a funny post! I’ve never tried pickled eggs either, and honestly, I’m a little scared to! Lol. But you make it seem really approachable!

    Reply

  40. I’m with you sister — pickled eggs – not so much. There are so many other things I want to eat pickled — like pickles, I’m not going with the eggs – but I absolutely love the story about your Mom’s room lined with canned items and how you did this for your husband. My hats off to you!

    Reply

  42. What a great read Gloria. I love pickled vegetables but I’ve never tried a pickled egg. They’re always on the counter with the pickled onions at the Fish and Chip Shop but I’ve never fancied them with a chip supper somehow, although I do have a pickled onion. Maybe it’s time to have a try 🙂

    Reply

  43. This really made me laugh! While I love pickled vegetables, I’m also slightly apprehensive about the pickled egg. But they seem so popular, it would be a shame not to give it a go! I look forward to trying your recipe.

    Reply

    • HAHAH…well I am glad you had a good laugh. However….your apprehension is totally understood. It took me 40 years of marriage to give these a try.

      Reply

    • They are very popular in the UK…and of course in many pubs. I do know that hubby is very happy I finally gave them a try.

      Reply

    • I never realized pickled eggs were popular anywhere else other than in small town bars in Saskatchewan(Canada) I love pickled eggs. I have since I was a kid. I made hard boiled eggs in my instant pot(it’s a game changer!) Not that hard boiled eggs are difficult to make but the ones from the instant pot peeled so easily. I’ll be making this recipe tonight and I’ll post how they taste in 3 days when they’re ready ?

      Reply

      • Awesome…hope you like them. My husband still reaves about them…guess that means he wants more.

    • Well it took me YEARS to make them…so it’s a balance right. As for the alcohol, apparently it does.

      Reply

  49. I”ve don’t think I’ve ever had a pickled egg, pickled onion yes but not an egg. I’ve had 100 year old Chinese preserved egg, which are kind of green and murky looking and I actually quite like them, occasionally! Not sure I’ll be pickling eggs just yet, I need to taste one first – have you any left???? 😉

    Reply

    • HAHA…yes there are a few left. Hubby keeps dipping into the jar. I do think I will have to make them again for sure…for him!!

      Reply

  50. I’m with you, Gloria! I haven’t tried pickled eggs and the idea of them is a bit scary! After your description I am not as scared of trying them though but it’s not something that appeals to me. Your pictures, however, are lovely! And I love your story of the “science experiment” basement with the jars. Back in Russia my grandparents also had a similar space.

    Reply

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