Pickled Eggs

Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles, to other solutions, which can impart a sweet or spicy taste.

The final taste is largely determined by the pickling solution. The eggs are left in this solution from one day to several months. Prolonged exposure to the pickling solution may result in a rubbery texture. A common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg’s interior, but that can introduce botulinum spores into a suitable growth environment. Botulinum is a bacterium that produces botulinum toxin, which causes death from botulism. Errors in food preservation can cause other kinds of food poisoning too.

A variant in Pennsylvania Dutch country is the Pickled Beet Egg where whole beets, onions, vinegar, sugar, salt, cloves, and a cinnamon stick are used as the brine. The eggs take on a pink colour due to the beets and have pleasant sweet and sour taste. Pickled red beet eggs are a common food at picnics and pot-lucks in the Pennsylvania Dutch country.

Pickled eggs may be served as part of a main course, hors d’œuvres, or garnishes.

A typical British recipe for pickled eggs includes eggs, vinegar, salt and sugar. The eggs are then boiled, peeled, then boiled with the other ingredients. They last for a very long time and are traditionally found in British pubs and fish and chip shops.

Pickled Eggs
Recipe type: Preserving
Serves: 1 litre jar
Prep time: 
Cook time: 
Total time: 
  • 12 hard-boiled eggs, peeled
  • 1 cup white vinegar
  • 1 cup water
  • ¾ tablespoon sugar
  • 2 teaspoons pickling spice
  • 1 teaspoon salt
  1. Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
  2. Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
  3. Place eggs in 1 litre capacity jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
  4. Refrigerate for at least two days before using.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.