Classic Pickled Eggs: Easy Homemade Recipe & Ultimate Guide
These classic pickled eggs are not just a snack; they’re a versatile culinary delight. Enjoy them straight from the jar, slice them into a flavorful sandwich, or dice them into a refreshing salad. For a sophisticated touch, quartered pickled eggs make a unique and unexpected addition to any charcuterie board. The best part? They are incredibly easy to make, requiring no complex canning equipment or techniques, and they perfectly align with popular dietary lifestyles like Keto, Paleo, and Whole30. Dive into the world of tangy, protein-packed goodness with this timeless recipe.
My childhood kitchen often featured a jar of pickled eggs tucked away in the fridge, a staple I initially viewed with a blend of curiosity and apprehension. I vividly recall my dad, settling in for an evening of television, happily munching on these peculiar treats. He’d hold a perfectly pickled egg in one hand and a hearty chunk of sausage or crusty bread in the other, savoring each bite with an undeniable smile. They were a frequent guest at our Saturday lunch table, particularly when sandwiches were on the menu, and I, in my youthful naiveté, would discreetly try to hide my disinterest. This was a similar reaction I had to canned sardines, another adventurous item that regularly graced our family meals.
Years passed, and as a young newlywed, I discovered that my husband shared my dad’s enthusiastic appreciation for this pickled delicacy. His fondness, I believe, stemmed from his high school days, spent frequenting a small-town pub where large gallon jars of pickled eggs and their lesser-known counterparts, pickled sausages, were proudly displayed on the bar counter. Working as a waitress in the adjoining restaurant, I often ferried food platters to the bar, observing these jars. They were perpetually refilled, a silent testament to their enduring popularity, even if I couldn’t quite bring myself to try the sausages. Knowing my husband’s love for them, and eager to impress him in our new life together, I decided it was time to master the art of making pickled eggs at home. To my surprise, the process was far from daunting.
Over the years, I prepared countless jars of pickled eggs. And then, something quite unexpected happened. Slowly but surely, the pickled eggs started to win me over. What began as a mere culinary duty eventually transformed into genuine appreciation. I moved from not minding them, to tolerating them, and finally – dare I say it – to actually liking them! It was a culinary evolution I never anticipated, a testament to how tastes can change and grow, sometimes in the most surprising ways. (And wouldn’t you know it, the same remarkable transformation occurred with my feelings towards sardines, too!).
Today, a pickled egg is often just the right snack to hit the spot and satisfy a craving. Their convenience is unmatched; tossing a couple of pickled eggs, a handful of chopped veggies, and a few crackers into my lunch bag makes for a quick, satisfying, and wholesome meal during a busy workday. The minimal effort required to prepare a batch yields a fantastic return in terms of long-lasting, ready-to-eat protein. A jar of homemade pickled eggs can happily reside in your refrigerator for months, offering a reliable snack whenever hunger strikes. Moreover, their inherent portability makes them an excellent choice for packed picnic lunches or brown-bag meals, as they maintain their quality for hours without refrigeration. Next time you plan a road trip, be sure to pack a few for an easy, no-fuss snack.
Beyond their convenience and taste, pickled eggs are a nutritional powerhouse, making them a godsend for specific dietary needs. If you follow a ketogenic diet, or adhere to Paleo or Whole30 principles, having a jar of these tangy delights in your fridge is an absolute game-changer. They provide a substantial dose of protein from the egg, combined with the satisfying sourness of a pickle, effectively curbing cravings and leaving you feeling pleasantly full and energized. This makes them an ideal choice for maintaining your dietary goals without sacrificing flavor or convenience. Their low-carb nature and high protein content make them a perfect fit for anyone looking for healthy, satisfying snack options.
For those who love a visual pop of color, a delightful variation involves adding a bit of cooked beet to your pickled eggs during preparation. While the taste remains largely unchanged, the eggs absorb a beautiful magenta pink hue, making them incredibly fun and festive. Imagine serving these vibrant eggs at an Easter brunch or a spring gathering – they’re sure to be a conversation starter! This simple addition elevates the humble pickled egg into a visually appealing treat.
My go-to recipe for pickled eggs hails from a small, now out-of-print Hutterite recipe booklet I discovered years ago. It’s remarkably similar to the method my mom always used, a testament to its traditional and reliable nature. Mom never relied on a formal recipe, relying instead on her innate culinary wisdom. She occasionally introduced a hint of heat with a bit of chili pepper, but critically, she never incorporated sugar into her pickling brine. This is a point I strongly advocate for; many recipes found online include sugar, which, to me, is entirely out of place in a savory pickled egg. Eggs and sugar belong together in desserts, not in a tangy, savory pickle. This recipe, pure and simple, honors that tradition, delivering the authentic, sugar-free taste that has been a favorite for generations.
Try them, try them you will see. (As Dr. Seuss wisely put it in “Green Eggs and Ham”)
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Discover more delicious ways to utilize those extra hard-boiled eggs beyond just pickling:
Creamy Egg and Quinoa Bake
Eiersalat – German Egg Salad with Apples & Pickles
Springtime Egg and Chive Pasta Salad
Bacon, Egg, and Spinach Salad with Mustard Vinaigrette
Ham ‘n Egg Salad with Flax Crackers
Turmeric Pickled Eggs
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Kitchen Frau Notes: Achieving perfect hard-boiled eggs that peel effortlessly is key to successful pickled eggs. Here are some essential tips and considerations:
*If you plan to use large eggs, a dozen will fit snugly into a quart jar. While they might be a tight squeeze, gently arranging them will ensure they all fit, typically three eggs per layer. Medium eggs offer a bit more space, making the packing slightly easier. I personally prefer large eggs to maximize the total amount of egg per jar.
The age of your eggs plays a significant role in how easily they peel. Eggs that are at least a few days old (not super fresh) will peel much more smoothly than very fresh ones. For the absolute easiest peeling experience, the secret lies in steaming them instead of boiling. This method consistently yields eggs that are a breeze to peel. You can find easy-to-follow instructions here for perfectly steamed, easy-to-peel hard-boiled eggs.
When preparing your pickling spice mix, I strongly recommend taking the time to pick out and discard the whole cloves. Cloves possess a very potent flavor that can easily overwhelm the delicate taste of the eggs and the other spices in the brine. Furthermore, they can impart an undesirable brownish tint to your otherwise clear and vibrant pickling liquid. Removing them ensures a cleaner flavor profile and a more appealing presentation for your finished pickled eggs.
To create stunning Pink Pickled Eggs, simply incorporate a few chunks of cooked beets into your jars when adding the hard-boiled eggs. You can use boiled or roasted fresh beets, or even canned beets for convenience, although fresh beets tend to yield a deeper, more vibrant magenta hue. The amount of beet you add will directly influence the intensity of the pink color in your eggs, allowing you to customize them from a subtle blush to a bold fuchsia. Distribute the beet pieces evenly among the eggs as you fill the jar to ensure consistent coloring. This simple trick transforms regular pickled eggs into a visually spectacular treat, perfect for special occasions or just to brighten your day.
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This recipe has been thoughtfully adapted from the revered booklet ‘The Hutterian Treasury of Recipes, Traditional German Recipes from the Hutterite Kitchens of North America’ by Sam Hofer, a cherished publication that is unfortunately no longer in print. Its enduring quality and simple, authentic approach to pickling eggs continue to inspire this classic preparation.
Classic Pickled Eggs
Margaret Bose Johnson
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Ingredients
- 2 dozen hard boiled eggs, medium or large size* (see notes, below)
- 3 cups (720ml) white vinegar
- 1 cup (240ml) water
- 1 teaspoon fine sea salt
- 1 tablespoon pickling spice
- optional – a couple slices from a small boiled red beet per jar for pink pickled eggs
- optional – dried chili flakes, jalapeño slices, or chili pepper to taste, for a bit of zip
Instructions
- Carefully peel all the hard-boiled eggs and then gently place them into two clean quart jars. If you are aiming for beautifully pink pickled eggs, remember to cut your beet slices into smaller pieces and nestle them into any gaps or cracks between the eggs as you fill each jar. For large eggs, you should be able to fit exactly 12 eggs into each quart jar, though you might need to apply a very gentle push to settle them into three layers of four eggs each.
- Before preparing the brine, meticulously pick out all the whole cloves from your pickling spice mix and discard them. This step is crucial because whole cloves possess a powerful, often overpowering flavor that can dominate the entire brine, detracting from the overall balance. Additionally, they have a tendency to turn the pickling liquid an undesirable brownish color, diminishing the visual appeal of your pickled eggs.
- In a saucepan, combine the white vinegar, water, fine sea salt, and the prepared pickling spice (without the cloves). Bring this mixture to a boil and let it simmer, uncovered, for approximately five minutes. This simmering period allows the flavors of the pickling spices to properly infuse into the liquid. Immediately after simmering, carefully pour this hot brine over the eggs in your jars, ensuring the pickling spices are evenly distributed between both jars. Using hot brine helps to make the egg whites more tender. If you desire a bit of heat, now is the time to add any dried chili flakes, jalapeño slices, or fresh chili pepper to taste. You should have sufficient brine to fully cover the eggs in both jars; if for any reason the liquid level is low, simply top up the jars with boiling water until all eggs are submerged.
- Allow the jars to cool completely to room temperature before sealing them with lids. Once cooled, transfer the sealed jars to the refrigerator. While pickled eggs can be enjoyed after just three days, their flavor will continue to deepen and develop, becoming more ‘pickled,’ over the course of a week. Properly refrigerated, these delicious homemade pickled eggs will last for several months, providing a convenient and tasty snack whenever you need it.
Notes
The ease of peeling hard-boiled eggs is largely dependent on their freshness. Eggs that are at least a few days old will peel significantly easier than those that are extremely fresh. For a consistently easy-peeling result, the best method is to steam your eggs rather than boiling them. This technique makes the shells practically slide off. You can find comprehensive and easy instructions for steaming eggs here.
It is highly recommended to carefully remove all whole cloves from your pickling spice mix before adding it to the brine. Cloves have a remarkably strong flavor that can quickly become overpowering, dominating the overall taste of your pickled eggs. Additionally, their presence can cause the brine to develop an unappealing brownish color, affecting the visual clarity of your finished product.
Cheater’s Pickled Eggs: A Smart Shortcut
Don’t let perfectly good pickle brine go to waste! Instead of discarding the leftover liquid from a jar of dill pickles or any other pickled vegetables (sweet pickles are the exception here, as their brine often contains sugar), consider this ingenious shortcut. Once you’ve enjoyed all the original pickles, simply pop a few hard-boiled eggs into the remaining brine. Add as many eggs as can be fully submerged in the liquid. Refrigerate them for about a week, and you’ll be rewarded with delightfully tasty dill pickled eggs, infused with all the tangy flavor of your favorite pickles. If you prefer a more intensely sour flavor, you can always pour in a bit of extra vinegar and allow them to marinate for a few additional days. This method is not only incredibly easy but also a fantastic way to minimize food waste. (Alternatively, if you’re feeling adventurous, that leftover pickle brine can also be used for Pickleback Shots!)
Guten Appetit!
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