Easy Classic Pickled Eggs Recipe | Homemade & Yummy (2024)

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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.

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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.

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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 andpickled 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 basem*nt 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.

She also made homemade sauerkraut, which we called kapusta. It is so delicious in the traditional Ukrainian Kobasa Kapusta recipe. Often seen on the holiday dinner tables.

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

Simple Pickling Ingredients

Like with ALL quick pickles, ingredients are easy to find.

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.

I guess that is why they are a pub favourite, especially in the UK. They are found in fish and chip shops too.

I thought they were Ukrainian pickled eggs. Who knew they would be SO DELICIOUS!

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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.

Now my grandkids can say grandma’s pickled eggs are the BEST! Just like the kind you can find in the bar.

How To Make Easy Pickled Eggs

This is a super easy no canning method.

  1. 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.
  2. Have your hard-boiled eggs cooked and peeled (the hardest part is peeling those eggs).
  3. Place them in the jar.
  4. Boil the brine ingredients in a small pot.
  5. Pour over the eggs.
  6. Put on the lid.
  7. Let cool slightly, then place in the fridge.
  8. Let sit until seasoned (at least 3 days). Ok…this is the second hardest part.
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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?

The typical British recipe uses vinegar, salt and sugar. Mine is a no sugar recipe.

I knew I needed something different. I wanted my recipe to be infused with more flavour.

Egg Pickle Variations

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

This DIY easy pickling recipe is a must-try. You can make them YOUR way. Spicy, flavoured, coloured. Skip the eggs in a jar from Costco. These are better than store-bought hands down.

Recipe 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.

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 Them Refrigerated?

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 Use Pickle Juice?

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.Pickled eggs with beet juice will make them pink.

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Easy Old Fashioned Pickled Eggs

Eggs pickled in a brine, no sugar and no canning. Just like in thehe pub.

4.93 from 179 votes

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Course: Appetizer

Cuisine: British

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 3 days days

Total Time: 3 days days 35 minutes minutes

Servings: 12 servings

Calories: 64kcal

Author:

Ingredients

  • 12 large eggs (hard boiled & peeled)
  • 4 cups white vinegar
  • 1 ½ cups water
  • 1 ½ teaspoons course sea salt
  • 1 tablespoon pickling spice

US CustomaryMetric

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!!

Nutrition Information

Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 354mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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.

Tried this recipe?Take a picture and tag @homemadeandyummy

Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.
Easy Classic Pickled Eggs Recipe | Homemade & Yummy (2024)

FAQs

How long do you let pickled eggs sit before eating? ›

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

How do you make pickled eggs not rubbery? ›

It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.

How long do pickled eggs last? ›

Use the eggs within 3 to 4 months for best quality. Each of these recipes uses 12 peeled, hard-cooked eggs.

What do pickled eggs taste good with? ›

They are a mainstay with my hot dogs, potato salad, and coleslaw. Chop and turn them into egg salad, great on whole-wheat toast with iceberg lettuce and sliced tomato. Use the egg salad to make a tuna salad (bottom layer), and egg salad (top later) club sandwich on sourdough toast.

Can you eat 2 year old pickled eggs? ›

In general, all pickled eggs can last up to four months in the refrigerator before experiencing decreased quality. Keep in mind that eggs may be safe to eat after that time, but they're not likely to be as tasty as when you first bought them.

Do you have to refrigerate eggs after you pickle them? ›

Pickled eggs MUST be always stored in the refrigerator. The pickling solution must completely cover all hard-boiled eggs.

Is apple cider vinegar better than white vinegar for pickled eggs? ›

For pickled eggs, swapping white vinegar for apple cider vinegar is a no-brainer. While white vinegar has a pretty even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and provides the eggs with a unique hue.

Why don t pickled eggs go bad? ›

While recipes can vary from brand to brand, store-bought pickled eggs are often submerged in pickling solutions consisting of ingredients like beet juice, vinegar, water, and sugar. Commercial pickled eggs can also contain sodium benzoate, which is a common preservative that keeps food stable on store shelves.

Are pickled eggs healthy? ›

Pickled eggs contain only around 70 calories, but they're filling and contain what Healthline refers to as “good fats”. Eggs pack in the protein. Did you know that your average egg offers 6 grams of protein? I have found that protein fills me up even more than my beloved carbs.

What's the best pickling vinegar? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Is apple cider vinegar good for pickling? ›

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Can you reuse pickle juice for eggs? ›

You can usually reuse picking liquid once. Because the nature of pickling is to draw water out of food, after two uses it is usually too diluted to do its job. You could probably reduce it by simmering it for a while,but at that point you might as well use fresh spices.

Why do British people eat pickled eggs? ›

Most likely it was German immigrants who first brought the practice of pickling eggs over during the Revolutionary War, although the English popularized serving pickled eggs as pub food to accompany, if not encourage, drinking.

Are pickled eggs better for you than regular eggs? ›

Pickled eggs have all the nutrients and vitamins and healthy fats and cholesterol and protein of boiled eggs but they also have probiotics which is an additional plus.

Why are my pickled eggs tough? ›

There are a few reasons why the texture of your pickled eggs may be off. One problem may be you started with overcooked hard-boiled eggs. Another issue may be with the brining liquid itself. Leaving the eggs in a pickling liquid that's too strong will change their texture over time.

Are pickled eggs ready to eat? ›

Refrigerate up to 1 month. The pickled eggs will be ready to eat after a few days.

How long can you keep eggs in pickle juice? ›

Pickled eggs will keep for one month in the refrigerator. To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers. For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice.

Are pickled eggs better cold or room temperature? ›

The recipes provided here are all meant to be stored in the refrigerator. Pickled eggs should never be stored at room temperature, except during serving and they should not be at room temperature for more than two hours. Eggs: Each of the recipes listed in this newsletter uses 12 eggs.

Why are my pickled eggs rubbery? ›

Pickling liquid is a balance of water, vinegar, salt, and sugar. So, if the solution is high in vinegar, it makes the liquid quite acidic. And If the eggs sit in that liquid too long, you get rubbery eggs.

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