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Appetizers

Spicy Pickled Eggs Recipe

This spicy pickled eggs recipe will teach you how to make old fashioned pickled eggs using a quick brine seasoned with jalapeño, garlic and dill. No canning necessary. Makes 18 – 24 eggs.

spicy pickled eggs recipe in a mason jar without the lid, a second jar in the background on a white, marble surface

Why I love this pickled eggs recipe

Pickled eggs are everywhere around here. They’re on the back counter at local bars, they’re sold in grocery stores. You can’t live in Wisconsin love without noticing these little guys. But, until this week, I had never tried one.

I have no idea why they are a thing here, but after reading a bit about pickled eggs on the internet, it seems they have been a bar staple for quite some time and there are many different variations of pickled eggs to try.

I decided to go with spicy pickled eggs because I thought the peppery kick of jalapeño would add even more flavor to the final product, and I was right. The eggs really absorbed the flavor of the brine and made a really tasty snack.

Plus, thanks to the fresh herbs and jalapeños, these quick pickled eggs a million times more appealing than the giant jars of eggs behind the bar.

spicy pickled eggs recipe in a mason jar without the lid, a second jar in the background on a white, marble surface

Now I can totally see why they would be a tavern favorite. Not unlike salty peanuts or bar pretzels, a pickled egg is the perfect match for a few pints of beer.

If you really want the full Wisconsin experience, these would be great washed down with a brandy old fashioned.

More from The Supper Club Series: blue moon ice cream / how to cook beer brats / booyah / pink squirrel / grasshopper pie

Here’s what you’ll need to make spicy pickled eggs

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pouring brine into a mason jar for a spicy pickle eggs recipe

How to pickle eggs

Hard boil some eggs. Use whichever method you prefer. I don’t typically make them, so I’m not going to pretend I’m an expert. Just get the cooked. You could even buy them already cooked at the grocery store.

Prepare a brine. Heat the vinegar, water, sugar and salt in a saucepan over medium heat. Stir the mixture occasionally until the salt and sugar have completely melted. Remove the pan from the heat and let it cool completely. 

Fill your mason jars. The key to getting your spicy pickled eggs to taste good, is letting them soak in the brine solution with a lot of flavorful stuff, like jalapeños, dill and onion.

I like to arrange add-ins around and in between the eggs. I basically layer the jar until all the eggs are in and it looks like a work of art. 

Soak the eggs. Pour the cooled brine over the eggs and fill the jars. Cover the jars and put them in the fridge. Let them soak in the brine for at least 1 week.

spicy pickled eggs in 2 quart-sized mason jars on a marble surface, image has text overlay for Pinterest

FAQs and Tips for making the best pickled eggs

When were pickled eggs invented? While there is no specific date, pickled eggs have been around since the 1800’s and they have been a bar staple since. They have fallen out of fashion since Prohibition, but they are still incredibly popular in dive bars around Wisconsin.

Do pickled eggs go bad? Yes. Since we aren’t using a proper canning technique for this recipe, the eggs will go bad after about 3 – 4 weeks, but I really recommend consuming them within 2 – 3 weeks for the best flavor and texture.

How long does it take for pickled eggs to be ready? It really depends on how strong you want the pickling flavor to be, but I recommend at least 1 week. The longer they sit the better.

Do pickled eggs taste like vinegar? Yes. They are soaked in a vinegar solution to preserve them, and they take on the flavor of that solution as they sit. You can also flavor the brine with other seasonings such dill or pickling spices.

closeup overhead shot of pickled eggs in a mason jar

Do pickled eggs need to be refrigerated? Technically, you don’t need to refrigerate pickled eggs, but since this recipe doesn’t require a “safe” canning technique, I recommend refrigerating them anyway.

Why are my pickled eggs rubbery? If you leave your eggs in the pickling mixture for too long, they might become slightly rubbery. If they get this way, I personally don’t consider them good anymore and toss them, but they are still technically safe to eat.

Can you get botulism from pickled eggs? Technically yes, but if you keep the eggs submerged in the brine, you should be safe. Botulism really doesn’t like acid or oxygen, so the bacterium is less likely to grow in an acidic environment like a brine. I also don’t recommend poking your eggs before pickling them.

sliced spicy pickled eggs on a plate with two mason jars of pickled eggs in the background, a white surface

What can I do with spicy pickled eggs?

close up of sliced, spicy pickled eggs on a blue-gray plate surrounded by fresh dill and pickling spices

More egg recipes:

More pickle recipes:

spicy pickled eggs recipe in a large mason jar

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spicy pickled eggs recipe in a mason jar without the lid, a second jar in the background on a white, marble surface

Spicy Pickled Eggs Recipe


  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 18 eggs 1x
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: American

Description

Spicy Pickled Eggs | This easy recipe will teach you how to make old fashioned pickled eggs with a quick brine seasoned with jalapeño, garlic and dill. No canning necessary. #pickled #eggs


Scale

Ingredients

  • 18 hard boiled eggs
  • 3 cups white vinegar
  • 1 1/2 cups water
  • 1 tablespoons sugar
  • 2 tablespoons coarse salt
  • 1 jalapeño pepper, sliced
  • 68 springs fresh dill
  • 4 bay leaves
  • 1/2 large white onion, thinly sliced
  • 2 garlic cloves
  • 1  – 2 tablespoons pickling spice

Instructions

  1. In a large saucepan, combine vinegar, water, sugar and salt. Heat over medium, stirring occasionally, until sugar and salt have dissolved. Remove from heat and allow mixture to cool completely.
  2. Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.
  3. Refrigerate for about 7 – 10 days before serving.

Notes

*Nutritional information includes brine and seasonings.

Keywords: easy, dairy free, pickled, spicy

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