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.
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 zucchini pickles and 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.
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 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?
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.
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.
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 Done My Way
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!!
Max Walker
April 27, 2019 at 3:56 AMGood idea for a recipe but really 5 1/2 cups of liquid for 12 eggs? Why would you water down the vinegar to the point that it is not acidic enough to preserve the eggs, no wonder you need to keep them in the fridge.
Gloria | Homemade & Yummy
April 27, 2019 at 9:37 AMHello Max. Thanks so much for your comment. Please feel free to cut the liquid in 1/2 if you like. There is enough brine for several dozen eggs. I only made 12 since I did not need more at the time. As for the vinegar, that is personal preference. I personally don’t like biting into something and all I can taste is vinegar. The pickling spice really shows through here. You can adjust the ratio to your liking. As far as keeping them in the fridge, for SAFETY reasons. Even if these were preserved in pure vinegar, I would still keep them in the fridge. I really don’t want to deal with bacteria in my food. Yes, the vinegar is acidic, but I won’t risk getting sick over a pickled egg.
Jennifer Morrison
April 14, 2019 at 7:22 PMWhat a neat recipe. I have never tried these before, but remember that my Uncle used to have a large jar of them on his counter. His were always pink, and I thought they looked like eyeballs. I guess we have similar imaginations. I loved the story of how you were nervous about going to go get items from the cellar room.
Gloria | Homemade & Yummy
April 15, 2019 at 8:19 AMHAHHA….that is funny. And I can see where you get the “eyeball” thing. I totally agree.
Mary
April 12, 2019 at 2:31 PMWhat was your mom’s recipe? I don’t like the “pickling spice” mixture.
Gloria | Homemade & Yummy
April 13, 2019 at 10:20 AMMy mom DID use pickling spice. She used SUGAR and I did not.
Tommla Callihan
April 5, 2019 at 11:15 PMMy family loved these.
Gloria | Homemade & Yummy
April 6, 2019 at 7:13 PMI am so glad you swung back to let me know. Thanks so much.
Nathalie
March 24, 2019 at 1:39 PMI needed a sugarless recipe for my SO and this fits the bill! He loves it. I halved the brine recipe and it covers the eggs just right.
Homemade & Yummy
March 25, 2019 at 10:35 AMSO glad they turned out for you. I NEVER put sugar in my pickled eggs….and you can see there is NO need for it. Thanks for swinging back to let me know.
Diana
March 23, 2019 at 5:11 AMHi Trying your recipe tomorrow. I just wanted to tell you that I LOVE your Logo. It is absolutely perfect.
Homemade & Yummy
March 24, 2019 at 9:57 AMWell thanks so much. Hope you this recipe as much as my husband does.
Liz McNally
February 18, 2019 at 9:08 AMDo you use pickling vinegar or regular? I do roughly the same as you but I started leaving them in a bowl overnight so they would be evenly coloured and free floating and also add a tiny bit of sugar to take some of the bite out of the vinegar. The reason I want then coloured is so I can place them in out local fair. Thanks.
Homemade & Yummy
February 18, 2019 at 9:30 AMI used just regular white vinegar (just like my mom did), but feel free to experiment with other kinds of vinegar as well. You can use sugar (and lots of people do). Experiment to see what you like best.
Pam
January 27, 2019 at 8:16 AMDo you strain off the spices when you pot brine over eggs?
Homemade & Yummy
January 27, 2019 at 10:10 AMNo you do not, keep them in the brine for the entire time.
Melinda McCarty
January 13, 2019 at 9:32 AMWHAT PICKLING spices did you use?? There are ton’s to choose from. Please let me know!
Homemade & Yummy
January 13, 2019 at 5:07 PMWell I just picked up a blend I found in the store. Nothing special…just labeled pickling spice. Hope this helps.
Stephanie
December 3, 2018 at 8:20 PMNever been much of a pickled egg fan, but tried your recipe and I’m hooked! Making my mother a batch for Christmas after she tried one and loved it, too! Thanks!
Homemade & Yummy
December 5, 2018 at 11:32 AMOh my gosh, THANKS so much for swinging back to let me know. So glad you like them, and your mom will love you for it too.
karen munro
November 22, 2018 at 3:04 AMI work at retail and if 1 egg is broken in a dozen, they throw them all out, and i saw your picked egg recipe on line and said , give me all the good eggs and i will pickle them, instead of throwing the out as damaged…so i did and everyone love your recipe…just wondering , you say keep for several months, how long is the expiring date from bottling them?
Homemade & Yummy
November 23, 2018 at 9:37 AMI have kept these in the fridge for well over a month. The ones bought in the stores last long as well.
Vee
November 5, 2018 at 10:06 PMCan this be made with ACV with the “mother” in it?
Homemade & Yummy
November 6, 2018 at 1:16 PMI have never done any pickles with apple cider vinegar. If you do, please let me know how they turn out.
Ruth
November 8, 2018 at 11:01 AMThese are fabulous… My boyfriend is on a diet that doesn’t allow much meat protein but he can eat all the eggs and chicken he wants.So i went searching to find ways to add variety to his diet… These are a huge hit. thank you for posting the recipe
Homemade & Yummy
November 9, 2018 at 5:18 PMSo glad you enjoyed the recipe. My husband LOVES these. Maybe it is a guy thing LOL??
Kelly
September 26, 2018 at 1:59 PMThese look great — I’ve never tried but they look so easy too!
Homemade & Yummy
September 27, 2018 at 8:37 AMHope you give this recipe a try…my most popular by far!
Josee Marchessault
September 5, 2018 at 3:52 PMI have 12 chickens and they’re on a laying frenzy. I just made 2 dozens of pickled eggs following your recipe. I am also growing some very hot peppers so I sliced thinly and added some to the brine.
The first dozen I made as written, the second, I added smoked salt instead of regular. My house smells amazing! Thank you!
Homemade & Yummy
September 5, 2018 at 6:52 PMThanks so much for letting me know. I bet the spicy peppers will make them delicious.
Kyle
September 4, 2018 at 6:49 PMHow many quarts does this make
Homemade & Yummy
September 4, 2018 at 9:07 PMQuarts of liquid? It certainly makes more than you need for the recipe. I would rather have too much than not enough. Feel free to adjust the recipe to your needs. As long as you have the eggs completely covered you are good to go??
Sherry
August 12, 2018 at 11:54 AMThank you for sharing your “non-beet” recipe. I’ve only ever eaten a Chinese-style pickled egg, and I don’t recall liking it much. (Mom made them using a soy sauce/vinegar/sugar brine so they were brown and not appealing to look at.)
Thirty+ years later, I’m on a diet that calls for a daily serving of boiled eggs and because I love deviled eggs and egg salad, I want to try pickling some. But my cookbooks and Internet seaches keep showing beet versions with cinnamon and sugar–likely tasty, just not the flavors my palate is craving. That said, I’m going to try half a batch of your version first to see if the rubbery texture you descibed will be too *blech* for me as well.
Homemade & Yummy
August 12, 2018 at 2:27 PMWell I hope you enjoy this recipe. Since my hubby thought these were better than my mom’s (that is a HUGE deal for me)….you just might like them too.
Sherry
August 14, 2018 at 9:13 PMWhile heating my brine, I sampled it and knew it’d be too sour for my hubby so I added a little more salt and a teaspoon of sugar. He didn’t even wait 24 hours before eating one, and once he told me it was good, I just HAD to try one myself. I LOVED it!
And there was a bonus…I used the extra brine to make my first batch of pickled watermelon rind! So thanks for the inspiration!!
Homemade & Yummy
August 14, 2018 at 9:21 PMTHANKS so much for letting me know. I really appreciate the time you took to do that. This brine is perfect for tweaking, and I am so glad you found the perfect combination to suit your taste. Let me know how the watermelon turned out!!
Healthy Kitchen 101
August 10, 2018 at 12:01 AMHonestly, I had no idea of pickled eggs in my childhood until I’ve got the culinary education ? Actually, the first time I met them is when I was in a bar. I looked curiously at the bartender bringing eggs for the customer next to me, then I asked him and yes, it became my first try. Not bad! Well, now it’s the indispensable can in my kitchen xD
Homemade & Yummy
August 10, 2018 at 8:32 AMIsn’t it funny the things you learn. Hubby is happy I decided to FINALLY make these for him.
Otis cooper
August 8, 2018 at 8:40 PMCan still remember the “dugout” smell like it was yesterday,but that was 52 yrs ago. Grandpa and ma had a concrete cellar that they call the dugout,filled with all kinda canned garden veggies and served as a storm shelter also. Pickled eggs were a treat on special occasions….can remember how ma smiled when grandpa bragged on the eggs!
Homemade & Yummy
August 9, 2018 at 3:28 PMThanks so much for sharing your story with me. Yes…those eggs bring a smile to his face for sure.
Claudia Lamascolo
April 4, 2018 at 9:32 AMWow 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
Homemade & Yummy
April 4, 2018 at 10:13 PMThanks for stopping by and sharing your story. I really appreciate it.
James
February 28, 2018 at 11:16 AMI love pickled eggs, your recipe looks great. Would like to see your moms original recipe too though 🙂
Homemade & Yummy
February 28, 2018 at 1:05 PMHAHAH…well I will have to see if I can find it. Hubby did think they were great…till I made these.
Jim
February 27, 2018 at 6:56 PMThank 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.
Homemade & Yummy
February 27, 2018 at 9:58 PMI have never heard of making them that way. Very interesting…and I think I would enjoy the crunch from the chips. Beau’s should be easy to find. Even the grocery stores that carry craft beer has it.
jim
March 1, 2018 at 10:28 PMGood to know! Thank you. I’ll keep my eye out for it. Yes, the crunch from the chips takes away a bit from the weird rubberiness of the egg white.
Homemade & Yummy
March 2, 2018 at 6:33 PMWell that part I totally understand.
Holly
February 13, 2018 at 3:54 PMI just use my pickle juice when my pickles are all gone. Works about the same way and they keep a long time in fridge.
Homemade & Yummy
February 14, 2018 at 11:45 PMI have never heard of that. Hmmm….I just wonder about contamination from one food to the next?
Murray
February 10, 2018 at 4:33 AMHi 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.
Homemade & Yummy
February 10, 2018 at 11:58 AMI 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.
Angie B
January 20, 2018 at 2:43 PMThis recipe is perfect! They are delicious!
Homemade & Yummy
January 20, 2018 at 4:04 PMSo glad you enjoyed them. They are a favourite of hubby’s for sure.
Tommy Stelzer
December 17, 2017 at 11:06 PMExcellent recipe from an excellent writer.
Thank You. I really enjoyed reading this article.
Tom
Homemade & Yummy
December 18, 2017 at 12:03 AMThanks so much for stopping by.
Mel
October 25, 2017 at 2:41 PMI”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!
Homemade & Yummy
October 25, 2017 at 3:45 PMSo happy, hope they turn out well for you. I agree…no sugar needed.
James
November 7, 2017 at 2:56 PMTHANKS Homemade and Yummy!!
I’ve been wanting to pickle eggs and CAN’t WAIT to try yours!!
THANKS SSOOO VERY MUCH FOR SHARING!! Sounds like EXACTLY what I want!!
James
Homemade & Yummy
November 7, 2017 at 4:32 PMWell I sure hope you enjoy them!!
DODSTIL L DEMPSEY Jr
October 13, 2017 at 7:29 PMI’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.
Homemade & Yummy
October 13, 2017 at 10:20 PMHHAH….well he had to wait a VERY long time for these. Hope you give this recipe a try. He loved it….and it is hard to top something mom makes right??
Char
October 23, 2017 at 3:02 PMI accidentally boiled the brine longer than it said to. Do I have to start over?
Homemade & Yummy
October 23, 2017 at 7:42 PMNo I think it should be fine, unless it was WAY over time.
Jenny
September 10, 2017 at 3:01 PMWill eggs go bad if canned and place in a cool area with my other canned items?
Homemade & Yummy
September 10, 2017 at 7:22 PMSeriously 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.
Lynn | The Road to Honey
July 19, 2017 at 8:36 AMHow nice of you to recreate your mom’s famous pickled egg recipe for the hubby Gloria. I have to say that I don’t think I have ever had pickled eggs but I bet they make a nice addition to salads.
Homemade & Yummy
July 19, 2017 at 10:45 AMThanks…it took me a LONG time to do it, but he is happy I did.
Billy
June 19, 2017 at 4:29 PMI 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!
Homemade & Yummy
June 19, 2017 at 10:34 PMHAHAH…yes the creepy cellar….so funny. Hope you give these a try.