Pickled Eggs

Serve this pickled egg recipe chilled for breakfast or brunch with a side of hash browns, sausage or bacon. They also make a delicious high protein snack or appetizer when served with drinks. They taste especially good with beer and are many times found at taverns and bars.

This recipe makes a large batch, 36 eggs, but they keep for at least a month in the brine, so you can enjoy them without the worry of them going bad. Over a month and they will start to get more rubbery, but they will still be edible. Make these eggs at least one to two weeks ahead of when you want to eat them, as it takes that long for them to absorb the pickling brine. You can eat them sooner than that but they will not have very much pickled flavor. They get better with age.

Should these eggs be refrigerated? Proper canning methods say you should refrigerate the eggs at all times except when serving, but we have left the jar on top of the refrigerator for the whole process and the eggs have been just fine. Many bars and taverns that serve these eggs do not refrigerate them.

Pickled Egg Recipe

3 Dozen (36) large eggs
4 cups white vinegar
4 Tablespoons sugar
1 Cup water
2 Tablespoons salt
2 chili peppers (optional)
2-3 Tablespoons pickling spice
3 white onions, sliced

Baking Equipment Needed

Large Saucepan
Gallon glass jar with screw on lid

Instructions:

Step 1: Prepare the eggs as you would for hard cooked eggs, boiling for 10 minutes. You may have to boil the eggs in three batches, if you do not have a big enough pot. Cool and peel eggs.

Step 2: In a large saucepan, combine the white vinegar, sugar, water, and salt. Bring to a boil and boil about 10 minutes.

Step 3: Layer the eggs, chili peppers, and sliced onion into your gallon glass jar.

Step 4: Place pickling spice in the center of a cheesecloth square and tie securely to make a bag. Add the spice bag to the jar.

Step 5: Pour the boiling liquid over the top of the eggs into the jar. Fill to within 1-inch of the top of the jar. Do not overfill. Discard any remaining liquid.

Step 6: Cover top of jar with wax paper and screw lid on tightly.

Step 7: Let stand for at least 4-5 days before eating. 

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