Tangy, protein-packed, and endlessly customizable, these pickled eggs are a global favorite and a nostalgic British classic.
Pickled eggs are a tangy, flavorful snack with a long history around the world. Their bold, vinegary bite pairs beautifully with salty fish and chips, minimally dressed salads, or charcuterie boards. They can even simply be enjoyed by themselves.
I remember so fondly the towering jar of pickled eggs at my local fish and chip shop growing up. Next to the heated display cabinet, filled with deep-fried fish, sausages, chicken nuggets, and (a northern UK delicacy) Mars bars, I would sit and count the neatly stacked eggs in clear, tangy vinegar to see if anyone had bought one since our last takeout order. Now, as a devoted pickle girl, I’ve made up for lost time by learning how to make pickled eggs myself, using all the best spices I’ve perfected over years of pickling vegetables.
In the UK, pickled eggs became a popular pub snack during an era when refrigeration was scarce. Their long shelf life made them ideal for bar counters, where they were displayed in brine-filled jars alongside pickled onions and gherkins. Fish and chip shops soon adopted the tradition, offering pickled eggs as a bright accompaniment to their crispy, fried fare. Whether you enjoy them on their own or as a side, these eggs deliver a deliciously nostalgic taste of tradition.
Are Pickled Eggs Healthy?
The short answer is: they can be! Pickled eggs are packed with protein, making them a satisfying snack that can curb hunger and keep you energized. Vinegar (a key ingredient in the pickling process) has been linked to potential health benefits like aiding in digestion and stabilizing blood sugar levels, and vinegars like raw and unfiltered apple cider vinegar also provide additional probiotics.
That said, moderation is key. This recipe uses sugar and salt for flavor balance, which can add to your daily intake of these ingredients. To make the recipe healthier, consider reducing the sugar or using a natural alternative like honey. You can also experiment with adding herbs and spices instead of extra salt for flavor.
Pickled Egg Flavors From Around The World
You can find pickled eggs in almost every corner of the globe, and each culture infuses them with unique spice blends and traditions. In the United States, Pennsylvania Dutch-style pickled eggs stand out with their striking pink hue and sweet-tart flavor, thanks to a brine of vinegar, sugar, beets, and cloves.
Germany’s soleier is a spiced masterpiece, featuring mustard seeds, peppercorns, and cloves for a bold and aromatic bite. In Taiwan, tea eggs are marinated instead of pickled, and the marinade is made from black tea, soy sauce, dried shiitake mushrooms, star anise, and cinnamon sticks. They’re perfect for pairing with rice.
Meanwhile, in Egypt, pickled eggs (called bayd mukhallal) are steeped in a vibrant pickling liquid containing vinegar, cassia, ginger, cumin, coriander, cloves, rue, citron leaves, celery leaves, mint, and a sweetener like honey or sugar, and are often dyed with saffron for a golden hue.
How To Make Ahead And Store
Pickled eggs are best stored in the refrigerator, where they can last up to 3 to 4 weeks in a sealed jar. Freezing is not recommended as the texture of the eggs can change when thawed. For optimal flavor, let the eggs sit in the brine for at least 1 week before enjoying them.
Serving Suggestions
As I mentioned earlier, pickled eggs are perfect with Crispy Air-Fried Fish and Homemade French Fries. You can also substitute them into your Caesar Salad or Egg Salad Sandwich in the place of regular hard-boiled eggs.
For the ultimate party pleaser, try making these Beet Pickled Deviled Eggs, some Jalapeño Deviled Eggs, or my favorite: these Bloody Mary Deviled Eggs.
Ingredients
- 1 cup water
- 1 cup raw, unfiltered apple cider vinegar
- 1 tablespoon sugar or honey
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 2 cloves garlic peeled
- 2 dried bay leaves
- 10 hard-boiled eggs peeled
- 2 serrano chilis seeds removed for a milder flavor
Instructions
- In a small pot over medium heat, combine the water, vinegar, sugar, pickling spice, and salt. Bring to a gentle simmer (don't let it boil or the beneficial bacteria in the ACV will die) and stir until the sugar and salt dissolves.
- Add the garlic and bay leaves and remove from the heat.
- Fill a large, clean jar with the eggs.
- Slide in the serrano chilis, then pour in the pickling liquid, making sure the eggs are fully submerged. Store in the refrigerator for 1 week, then enjoy. The longer the eggs sit in the brine, the more flavorful they will be.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
The apple cider vinegar on the ingredients list isn’t mentioned in the directions. Is it added during step one or step two? I’m not sure if boiling the vinegar would make it less vinegary. Thanks
Hi Carolyn! Great catch on that missing ingredient. The vinegar should be added in step one of this recipe, along with the water, sugar, pickling spice, and salt. I’ve revised the post to include it. Thanks for your eagle eyes!