Old Fashioned Pickled Eggs Recipe
Ever find yourself with a dozen hard-boiled eggs and zero plans for them? It happens. Before you turn them into another boring egg salad, let’s talk about something better.
We’re going to make old-fashioned pickled eggs. The kind you’d find in a classic tavern or at your grandma’s house.
This isn’t some fancy, complicated recipe. It’s simple, honest, and tastes amazing. You get a tangy, savory snack that lasts for weeks. Let’s get it done.
What You’ll Need
This recipe is all about simple, easy-to-find stuff. No need to hunt for weird ingredients.
- 12 large eggs, hard-boiled and peeled
- 2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon pickling salt (or kosher salt)
- 1 tablespoon whole pickling spice
- 1 small onion, thinly sliced
- 2 cloves garlic, smashed
Tools Required
You probably have all this in your kitchen already.
- Large pot (for the brine)
- Large glass jar with a lid (at least 1-quart size)
- Measuring cups and spoons
- Whisk
How to Make Old Fashioned Pickled Eggs
Follow these steps exactly. Don’t skip ahead.
Step 1: Place your peeled, hard-boiled eggs and sliced onions into your large glass jar. Pack them in, but don’t smash them.
Step 2: In a medium pot, combine the white vinegar, water, sugar, salt, pickling spice, and smashed garlic.
Step 3: Bring the mixture to a boil over medium-high heat. Stir it until the sugar and salt have completely dissolved.
Step 4: Carefully pour the hot brine over the eggs in the jar. Make sure the eggs are fully covered by the liquid.
Step 5: Let the jar cool down on the counter for about an hour. Once it’s at room temperature, put the lid on tightly.
Step 6: Place the jar in the refrigerator. Let the eggs pickle for at least 3 to 4 days before eating. For the best flavor, wait a full week.
Pro Tips from the Kitchen
I’ve made a million of these. Here are a few things I’ve learned that make a real difference.
- Use Older Eggs: Eggs that are a week or two old are much easier to peel after boiling. Fresh eggs can be a nightmare.
- Poke Your Eggs: Gently poke each egg a few times with a toothpick before putting it in the jar. This helps the brine soak into the center faster.
- Let Them Rest: Seriously, be patient. The flavor gets so much better after a week. If you eat them too early, they’ll just taste like vinegary eggs.
Substitutions and Variations
Once you get the basic recipe down, you can play around with it.
| Instead Of | Try Using | Flavor Profile |
|---|---|---|
| White Vinegar | Apple Cider Vinegar | Sweeter, Fruity Tang |
| Pickling Spice | DIY Spice Mix | Custom Flavor |
| White Onion | Red Onion | Milder, Adds Color |
Here are a few ideas to change things up:
- Spicy Eggs: Add a sliced jalapeño or a teaspoon of red pepper flakes to the jar.
- Pink Eggs: Add a few slices of raw beet to the jar. It will turn the eggs a beautiful pink color.
- Herb Eggs: Throw a sprig of fresh dill or rosemary into the brine for a different flavor.
Meal Pairing and Serving Ideas
Pickled eggs aren’t just for snacking out of the jar.
| Serve With | Why It Works |
|---|---|
| Cold Beer | The classic bar combo for a reason. |
| Salads | Chop one up to add tang and protein. |
| Charcuterie Board | A great addition with cheeses and meats. |
| Potato Salad | Swap regular hard-boiled eggs for these. |
Nutritional Information
This is just an estimate, as brands and ingredients can vary. This is for one pickled egg.
- Calories: 80-90
- Protein: 6g
- Fat: 5g
- Carbs: 1-2g (from the sugar)
- Sodium: 200-250mg
For a lower-carb version, you can use a sugar substitute like erythritol or just leave the sugar out completely. The flavor will be much more tangy.
Leftovers and Storage
Storing these is the easiest part.
Keep them in the sealed jar in the back of your refrigerator. They will stay good for up to one month.
The flavor will continue to get stronger over time. After a month, the texture can get a little rubbery, so try to eat them before then.
Frequently Asked Questions
Q1. Why did my brine get cloudy?
Ans: This is usually from the spices or garlic. It’s totally normal and safe to eat.
Q2. Can I reuse the pickling brine?
Ans: I wouldn’t. The brine loses its strength after the first batch. It’s best to start fresh for safety and flavor.
Q3. My eggs turned out rubbery. What did I do wrong?
Ans: You probably over-boiled your eggs to start with. A perfect hard-boiled egg is the key. Also, leaving them in the brine for over a month can make them tough.
Q4. Can I use a plastic container instead of a glass jar?
Ans: You can, but glass is better. Hot brine can warp plastic, and plastic can sometimes hold onto smells and flavors. A glass canning jar is your best bet.
Wrapping Up
That’s all there is to it. You now know how to make a perfect batch of old-fashioned pickled eggs. They’re a great snack to have on hand and way better than anything you can buy at the store.
Go ahead and give it a try this week.
When you do, come back and leave a comment. Let me know how they turned out or if you tried any fun variations. I read every one.
