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.
Like this? Leave a comment below!
Have you tried it with apple cider vinegar? Wondering if it would change the flavor much before i do a whole batch, thanks!!
I haven’t, but I think as long as the acidity is the same (it should say the percentage on the bottle), it will turn out! The taste won’t be exact and the color will be different, but it will work!
Not allowed to have salt can I use a salt substitute
Honestly, I don’t know enough about pickling (I am definitely not a canning expert, which is why I don’t technically can things) but from a quick google search, I found that salt isn’t necessary in the safety of preserved items. It sounds like you could safely try it! This article about salt substitutes might be helpful.
Do you think adding beets to this will be good? I was thinking about the color.
I haven’t tried it, but I think it would be just fine! I love the color of pickled eggs with beets. Let me know how it turns out if you do decide to try it!
I make pickled eggs with beet brine. I use the same brine that I use to can my beets. I also add jalapeno to it. It’s a favorite with the guys at my husbands workplace.
Im using free range duck eggs……anyone see any issues with doing that instead of chicken eggs?
Have you made this yet? I have duck eggs too.
what add-ins did you use?
We added jalapeños, garlic and pickling spices.
I think you should mention that the eggs should be shelled.
Oh. I suppose I should! Thanks!
Awesome receipe, is now a favorite, 3rd time making them ❤️
Just wanted to add something. I was told not to use the metal lids that are usually used on canning jars because they would absorb the acid in the vinegar and then leach into the product. I have since ordered plastic lids for the jars just for these types of foods. Happy eating!
I made this with apple cider vinegar and added a couple of pinches of mesquite smoke. YUM! Thank you!
Any advice on how to get the eggs to take in some of the heat from the peppers? The eggs have some pepper flavor but none of the heat.
Cut the ends off of one jalapeño and throw it in the mixture you boil. Makes the. Heat kick.
I just made this, 24 eggs so I 1.33X the recipe. Should’ve used 36 eggs actually since the four 1L mason jars I used could’ve fit 3 more eggs in each.
I’m very much looking forward to trying them in three weeks!!!!
I’m curious as to why you rated the recipe with only 3 stars when you haven’t even tried it yet?
I totally agree 👍 with her as you haven’t even tried them !!