{Old Fashioned} Pickled Eggs Recipe - Belly Full (2024)
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4.86 from 14 Ratings
Published: March 15, 2020Updated: January 22, 2021Author:Amy
Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!
Many years ago, long before the ability to refrigerate things, canning and pickling foods was used as a way to preserve fruits and vegetables for longer term storage. Now people do it because it’s just simply delicious!
Usually around Easter time when everyone is decorating their eggs, I’m over here pickling mine. HA. I actually make pickled eggs all year round – my family loves them. Along with my soy sauce eggs and beet pickled eggs, they are such a great on-the-go snack.
What Do Picked Eggs Taste Like?
Pickled eggs have a mouth-watering sweet and sour taste. Sort of like salt and vinegar potato chips! If you like bread and butter pickles, pickled beets, or sauerkraut, you will love them.
How To Make Pickled Eggs
This pickled eggs recipe could not be easier! With just a few simple steps and pantry items, you end up with a super healthy and delicious snack. (Scroll down for the full printable recipe.)
You’ll need 10 hard boiled eggs that have been peeled.
Boil together a mixture of vinegar, water, sugar, pickling spice, and salt.
Fill a clean 2-liter glass jar with your eggs.
Tuck in some sliced red onion and fresh dill sprigs.
Pour the brine over the eggs and seal.
Store in the refrigerator.
Recipe Variations
Apple cider vinegar is a staple in my house, so that’s what I always use. But you can replace it with regular white vinegar, if that’s what you have.
Add some sliced up jalapeños to the liquid to give your eggs a little kick!
Instead of using this dill and onion marinade, use leftover beet juice brine from pickled beets and make Beet Pickled Eggs. They’re awesome…and so pretty!
Do Pickled Eggs Need to Be Refrigerated?
Yes! This recipe for old fashioned pickled eggs is not canned, but instead requires refrigeration and should never be kept out at room temperature to prevent botulism (according to the National Center for Home Food Preservation.)
How Long Do Pickled Eggs Last?
Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.
Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!
Today pickled eggs are commonly found at bars, convenience stores, and the market, but they’re so easy to make yourself!
Other Pickled foods we love!
Pickled Beets
Beet Pickled Eggs
Bread and Butter Pickles
Soy Sauce Eggs
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Pickled Eggs
4.86 from 14 Ratings
Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!
Make hard boiled eggs and peel them (<< that link is my preferred method.)
In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.
Fill a clean 2-liter glass jar with your eggs.
Tuck in some sliced red onion and fresh dill sprigs.
Pour the brine over the eggs and seal.
Store in the refrigerator.
Notes
Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.
Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Snack
Cuisine: American
Keyword: pickled eggs, pickled eggs recipe
Did you make this recipe?Snap a picture and mention @bellyfullblog!
Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.
Pickled Eggs are Good for Your Gut Health. First off, did you know that pickled eggs are good for your digestive health? A serving of fermented pickled eggs will usually contain various types of gut flora that can aid in digestion. These microbes are known as probiotics!
The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water.
All eggs need to be hard-boiled and shells removed. Jars: Glass canning jars work well for pickling. A quart size jar will hold approximately one dozen medium eggs.
The process involves immersing hard-boiled and peeled eggs in a flavorful pickling liquid, typically consisting of vinegar, spices, and other seasonings. Over time, the eggs absorb these flavors, resulting in a fantastic tangy flavor and a longer shelf life.
How many pickled eggs should (can) I eat a day? So, we did some more digging, and found that eating one egg a day wasn't going to kill you; in fact, it may actually REDUCE heart disease. Other studies have shown no ill effects on people who have consumed up to 12 eggs a week!
And like all great immigrant fare, there's also bonus food science: Eggs contain the amino acid cysteine, which is key to liver function (and why eggs are an important part of your hangover breakfast) while the pickling process can generate probiotic bacteria that aids digestion.
“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.
Helps digestion - It may put you off hearing that fermented foods have live bacteria in them but don't worry, it's good bacteria! Known as probiotics, it's thought to help digestive health. Controlling blood sugar - The vinegar-based brine in pickles is thought to help stabilise blood glucose levels.
the container is leaking, bulging, or swollen; the container looks damaged, cracked, or abnormal; the container spurts liquid or foam when opened; or. the food is discolored, moldy, or smells bad.
Pickled eggs left at room temperature developed botulism in the yolk, which had been pricked with a toothpick, before the acid pickling solution was able to equilibrate throughout the egg. To prevent botulism toxin from forming in non-canned foods, low-acid foods need to be refrigerated after they are cooked.
Making sure enough vinegar is added to the cucumbers is important to make safe pickles; Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is critical to use scientifically tested recipes for making pickles to ensure their safety.
If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars. At Container & Packaging Supply, we have many glass jars that will work perfectly for all of your pickling endeavors.
As a general rule, 10 eggs fit into a quart mason jar*. Usually, it is desirable to get your jar as close to full as possible, so it may be necessary to vary batch size or jar size to keep the jars full.
Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings.
Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator.
Kept in the pickling solution in the fridge with a tight lid, they are good for 3-4 months. That means if we start pickling eggs now, when the girls start slacking off this summer, we can still enjoy eggs!
The recipes provided here are all meant to be stored in the refrigerator. Pickled eggs should never be stored at room temperature, except during serving and they should not be at room temperature for more than two hours.
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