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.
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.
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.
Frequently asked questions
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.
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.
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.
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.
More egg recipes: breakfast tacos / dairy free breakfast casserole / asparagus quiche / Italian egg sandwich recipe
What can I do with spicy pickled eggs?
- Make pickled egg salad
- Make deviled eggs with them
- Put them on a relish tray
- Add them to potato salad
- Add them to your favorite cobb salad recipe
More from The Supper Club Series: blue moon ice cream / how to cook beer brats / wisconsin booyah / pink squirrel / supper club broasted chicken
Spicy Pickled Eggs
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
- 6 – 8 springs fresh dill
- 4 bay leaves
- 1/2 large white onion, thinly sliced
- 2 garlic cloves
- 1 – 2 tablespoons pickling spice
Instructions
- 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.
- Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.
- Refrigerate for about 7 – 10 days before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sounds good !
I gifted a few jars of these for Christmas . Everyone looooved them as do I! This is my go to recipe! Thank you!
How long will these keep in the fridge after the first 7-10 days?
They should last for about 1 month, but please always your best judgment before consuming them. If they look weird or the smell has changed, please toss them.
Would it be ok to substitute the sugar with Splenda or leave it out or would that change the pickling process any? (bad diabetic here)
I don’t think it would change the pickling process, but please remember that actual safe canning requires specific pH levels and this recipe is not that. Splenda will not work as a preservative the way sugar does. You will still need to refrigerate the pickled eggs! Hope you love them! 🙂
Pickled eggs do not go bad. We let them sit uncanned for at least 8 weeks in the pantry refrigerated so that they take on the most flavor possible of the added ingredients. The vinegar is the preservative. They will not spoil. Then we open them up and they just sit on the counter in the jar until the last one is eaten a few weeks later. People have been pickling eggs since ancient eqypt and it was a way to keep them indefinitely until consumed. You will also notice a scene in the movie dances with wolves with the wagon driver eating pickled eggs. No fridge and the drive over the prairie sometimes took weeks. The eggs were a staple that you could always count on for protein.
Great info thanks!!
Before someone reads this and, you know, dies of botulism, like I’m sure some of those ancient Egyptians and pioneers did. It may have been among the safer solutions then, but as the linked cases in the article demonstrate, we now know better. https://nchfp.uga.edu/how/can_06/pickled_eggs.html
Thanks for the link.
That was a very interesting article on how to safely prepare and consume pickled eggs.
Thanks
I’m going to have to watch Dances with Wolves just to see that! 🤣
I haven’t tried this recipe but I gave it 5 star’s because it’s so pretty. I have to agree somewhat w/ American homestead. Although the CDC recommends refrigerating the eggs at all times. They say 6-8 weeks for full flavor and recommend eating in 4 months. One month old eggs r just getting ripe. CDC aside bars have been keeping big gallon size containers of pickled eggs on their counters for decades. If this wasn’t safe the health inspectors would of stopped it. I thought the brine is best poured hot on the eggs. This seems to change from various recipes. Simply whisked ur recipe looks good and the presentation is beautiful but it seems like a few of ur facts differ from so many other recipes. I do plan to use ur recipe very soon.
Thank you so much for the compliment! It was a fun recipe to photograph!
I totally agree with you and with American Homestead. The brine can definitely keep things fresh/safe, but there is always a chance that something can go wrong. We have definitely kept our eggs longer and it’s been fine. I just don’t feel comfortable recommending anything more than what I suggested because I don’t want anyone to get sick (and I to be completely honest, I’d like to protect myself legally if that does happen).
Can you use white distilled vinegar in this recipe?
Can I use distilled white vinegar or does it have to be plain white vinegar?
They’re actually the same thing!
Can I use other vinegars? Red wine, balsamic, etc.?
Yes. You can use different types. Just make sure you have the same acidity level.
Why do I have to use the same acidity levels? I mix Organic Apple Cider vinigar with London Pub Malt Viniger. Why should it matter? Especially because I gently turn the vinegar jar around every few days.
The acidity level will not change just because you move the jar. It needs a higher level of acidity for food safety purposes and the higher the acidity the more intense the pickle will be.
So delicious and easy.I added carrots and it was almost too pretty to eat. My husband loves it so much he even drinks the brine! Thanks for a great recipe and tips.
Thanks for the carrots idea. They look so beautiful!
Can you reuse the brine for more eggs?
I have reused the brine before with success but it gets a bit milky so I would suggest tossing it after it’s second time around.
I’ve made pickled eggs in the past, the one with beets and onions. I did not care for it. Came across this one and I really enjoyed it. I will be adding more garlic and jalepenos 2nd time around. Thank you for the recipe.
I am in the process of making this recipe right now. I did add more jalepenos, and also added more garlic and onion. I am a garlic and onion lover. In stead of the fresh dill, which is probably better, I added dill seeds in the cooking the brine. Also try some peppercorn. Happy eating!