A pickled egg recipe made with hard cooked eggs pickled in brine and onions. They make a great high protein, low carbohydrate snack for breakfast, brunch, or as an appetizer with drinks. You can also find more egg recipes here.
Well, it is almost Superbowl time and when thinking about what to make, pickled eggs came to mind. Having a Superbowl party is fun, because just about anything goes in the way of food.
This recipe was given to us about 20 years ago by a long time friend of the family. These eggs take about 4-5 days before they are ready and ideally 2 weeks, but are worth the wait. I wanted to share it with you now as the Superbowl is only a few weeks away and this recipe needs to be made ahead of time. Pickled eggs 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. Think of these as comfort food for the big game.
This recipe makes a large batch, 36 eggs, but they keep for at least a month in the brine, so you can enjoy them for some time. 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? They are stored in a brine, but proper canning and preserving methods say you should refrigerate the eggs at all times except when serving. We have left the jar on the counter for the whole process and the eggs have been just fine. Many bars and taverns serving these eggs do not refrigerate them, so I will leave that up to you.
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
- cheesecloth and kitchen string
- 3 medium white onions, sliced thin
- Prepare the eggs as you would for hard cooked eggs, cooking for 10 minutes. You may have to cook the eggs in three batches, if you do not have a big enough pot. Cool and peel eggs. I would recommend using an egg cooker if you have one.
- In a large saucepan, combine the white vinegar, sugar, water, and salt. Bring to a boil and boil about 10 minutes.
- Layer the eggs and sliced onion into a gallon glass or plastic container. Make sure you have a container large enough for all the eggs. The container also needs to have a screw on cover or rubber ringed lid in order to close properly.
- Place pickling spice in the center of a cheesecloth square and tie securely to make a bag.
- Add the spice bag to the jar.
- Add the optional chili peppers to the jar.
- 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.
- Screw lid on tightly and let stand for at least 4-5 days before eating.
- Pickled eggs are much better if you let them stand about 2 weeks. They will keep for about a month or even longer.
- I would also not recommend eating the chili peppers and onion; just discard them.
- Makes 36 eggs.