Pub Style Pickled Eggs Recipe

Pickled eggs have been a beloved snack for centuries, especially in pubs where they pair perfectly with a pint of beer. This pub style pickled eggs recipe captures the essence of that classic barroom treat: hard-boiled eggs soaked in a flavorful vinegar brine infused with spices. Not only are they delicious, but they’re also naturally gluten-free, low-carb, and packed with protein, making them a great option for health-conscious eaters. My love for pickled eggs started at a cozy British pub, where a jar of these tangy gems sat proudly on the counter. Now, I’m sharing my go-to recipe to bring that pub vibe to your kitchen!

How to Make Pub Style Pickled Eggs?

Making pub style pickled eggs is straightforward and requires just a few ingredients and some patience for the pickling process. Here’s what you’ll need and how to do it.

Ingredients

• 12 large eggs (fresh, but not too fresh for easier peeling)
• 2 cups white vinegar (or apple cider vinegar for a milder flavor)
• 1 cup water
• 1/2 cup white sugar (or brown sugar for a richer taste)
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 2 bay leaves
• 1 small onion, thinly sliced (optional for extra flavor)
• 2-3 cloves garlic, smashed
• 1 tsp red pepper flakes (optional for heat)
• 1 small beet, peeled and sliced (optional for pink eggs)

Step-by-Step Instructions

1. Boil the eggs: Place eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes. Transfer eggs to an ice bath to cool for 5 minutes.
2. Peel the eggs: Gently tap each egg on a hard surface and peel under running water for easier removal. Set peeled eggs aside.
3. Prepare the brine: In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, garlic, and red pepper flakes (if using). Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
4. Pack the jars: Sterilize a quart-sized mason jar (or two pint-sized jars). Place eggs, onion slices, and beet slices (if using) in the jar, packing snugly but not tightly.
5. Add the brine: Pour the warm brine over the eggs, ensuring they’re fully submerged. Leave about 1/2 inch of headspace. Seal the jar with a lid.
6. Pickle the eggs: Refrigerate for at least 1 week for optimal flavor, shaking the jar gently every couple of days to distribute spices.

What Vinegar Is Best for Pickled Eggs?

Save

The choice of vinegar is key to achieving that signature pub-style tang. White vinegar is the most traditional, offering a sharp, clean flavor that lets the spices shine. For a slightly sweeter, fruitier profile, apple cider vinegar is a fantastic alternative, especially if you’re adding sweeter spices like cloves. Malt vinegar, commonly used in British pubs, adds a robust, slightly malty depth. Avoid balsamic or red wine vinegar, as they can overpower the eggs and alter the color. For the best results, use a vinegar with at least 5% acidity to ensure proper preservation.

How Long Do Pickled Eggs Last?

When stored properly in the refrigerator, pickled eggs can last up to 3-4 months. Keep them in a sealed, airtight jar, fully submerged in brine, and refrigerate at or below 40°F (4°C). Always check for signs of spoilage, such as off odors, cloudiness in the brine, or sliminess on the eggs, before consuming. If you’re canning pickled eggs for pantry storage, follow proper water-bath canning procedures, and they can last up to 1 year unopened.

Can You Pickle Eggs Without Refrigeration?

Yes, but only if you use proper canning techniques. To pickle eggs without refrigeration, you must process the jars in a water bath canner to create a shelf-stable product. This involves sterilizing jars, packing eggs and brine, and processing in a boiling water bath for 10-15 minutes (adjust for altitude). However, for most home cooks, refrigerating pickled eggs is safer and easier, as it eliminates the risk of improper sealing or contamination.

Why Are Pub Pickled Eggs So Popular?

Pub pickled eggs are a hit for several reasons. First, their tangy, savory flavor pairs perfectly with beer, cutting through the richness of pub fare like fish and chips. Second, they’re affordable and easy to make in bulk, making them a staple for bar owners. Third, their long shelf life means they can sit in a jar on the counter (if canned) or in the fridge, ready for snacking. Finally, their nostalgic appeal—evoking cozy pubs and simpler times—keeps them in demand. Whether you’re a pub-goer or a home cook, these eggs are a crowd-pleaser!

How Long to Pickle Eggs Before Eating?

For the best flavor, let your pickled eggs sit in the brine for at least 1 week in the refrigerator. This allows the eggs to fully absorb the vinegar and spices. If you’re in a hurry, you can eat them after 3-4 days, but the flavor won’t be as developed. For a deeper, more intense taste, wait 2-3 weeks. Be patient—it’s worth it!

Are Pickled Eggs Healthy?

Pickled eggs are a nutritious snack when enjoyed in moderation. A single large egg provides about 6g of protein, 5g of healthy fats, and essential nutrients like choline and vitamin D, all for just 70 calories. The pickling process adds no significant calories, though the brine may increase sodium content. If you’re watching your sodium intake, use less salt in the brine or rinse the eggs before eating. Pickled eggs are naturally low-carb and keto-friendly, making them a great option for various diets. However, avoid overconsuming due to the high sodium and potential for added sugar in some recipes.

Nutrition Information (per egg, approximate):

• Calories: 80
• Protein: 6g
• Carbs: 1g
• Fat: 5g
• Sodium: 200mg (varies by recipe)

Can You Reuse Pickling Brine for Eggs?

Yes, you can reuse pickling brine for eggs, but with caution. If the brine is clear, free of cloudiness, and stored in the fridge, it can be reused once for a new batch of eggs. Boil the brine first to kill any bacteria, and add a splash of fresh vinegar to boost acidity. However, reused brine may produce a less vibrant flavor, as the spices and vinegar lose potency. For the best results, make a fresh brine for each batch.

What Spices Go in Pickled Eggs?

Spices are what make pub style pickled eggs so irresistible. Classic choices include:

• Black peppercorns: Add a mild heat and depth.
• Mustard seeds: Provide a subtle tang and crunch.
• Bay leaves: Infuse an earthy, herbal note.
• Red pepper flakes: Bring a spicy kick.
• Cloves or allspice: Offer warm, sweet undertones (use sparingly).
• Dill or dill seeds: Add a fresh, pickle-like flavor.

For a unique twist, try turmeric for a golden hue or smoked paprika for a smoky edge. Experiment with your favorites, but keep the spice blend balanced to avoid overwhelming the eggs.

Do Pickled Eggs Need to Be Peeled First?

Yes, pickled eggs must be peeled before pickling. The eggshell is impermeable to the brine, so leaving it on prevents the egg from absorbing the vinegar and spices. Peeling also ensures a smooth texture and even flavor distribution. To make peeling easier, use eggs that are 7-10 days old, boil them gently, and cool them in an ice bath before peeling under running water.

Conclusion

This pub style pickled eggs recipe is your ticket to a delicious, tangy snack that’s steeped in tradition. With a handful of pantry staples and a little patience, you can create a jar of flavorful eggs that’ll impress your friends and family. Whether you’re enjoying them at a backyard barbecue or channeling pub vibes at home, these pickled eggs are sure to satisfy. Try this recipe, experiment with spices, and let us know how it turns out!

Related Recipes To Explore:-

• Irresistible Cherry Yum Yum Recipe
• Adult Mac and Cheese Recipe
• Easy Oatmeal Cookie Recipe
• Irresistible Lee’s Famous Chicken Recipe
• Japanese Fried Rice Recipe