Pickled Eggs Recipe: How To Make Pickled Eggs

Love pickled eggs? Here are four easy recipes! Brilliant red beet pickled eggs, an Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version. Perfect for snacks!

What Are Pickled Eggs?

Have you ever made pickled eggs? I had never even heard of them until a reader asked for a recipe, and when I mentioned them to my dad, he told me they were bar food.

(“Since when do you go to bars, dad?” “Before I met your mother.” “So 50 years ago you could get pickled eggs in bars, in Minnesota.” “Yes.”)

Bar culture aside, two of my favorite foods are pickles and hard boiled eggs, so why not pickle the eggs?

Beet Pickled Eggs

Apparently a popular way to pickle eggs is in beet juice, so that the egg whites turn a pretty fuchsia pink. A few weeks after I made my first batch I was served beet pickled eggs in a salad at a bar/restaurant in Gettysburg. They were pickled all the way through the yolk, turning the yolk slightly pink as well.

The longer you keep the eggs in the pickling liquid, the deeper it penetrates into the eggs. I’m guessing to pickle them all the way through you have to keep them in the liquid at least a couple of weeks.

How to Make Pickled Eggs

What follows is the result of several weeks of experimentation (and several dozens of eggs!) with different pickling mixtures. We have a beet pickled egg with cardamom and star anise, as well as a curried pickled egg with Indian spices, a jalapeño pickled egg with cumin and oregano, and a tarragon pickled egg with mustard seeds. Take your pick!

I think the best pickled eggs are the beet pickled eggs. They are my favorite because they’re so pretty and I love beets. The spice combinations are prime candidates for experimentation, play around with them and include your favorite spices or herbs for egg salad.

These are refrigerator pickled eggs. I don’t really know how long they’ll last in the refrigerator, but I’m guessing at least several weeks.

Quick Pickled Egg Tip

I did find that the pickling liquid needs to have vinegar diluted with water. Straight vinegar is just too acidic. I like adding sugar because it helps balance the acidity of the vinegar and I like a slightly sweet pickle.

If any of you are old hands at making pickled eggs, please feel free to share your expertise (or favorite recipe) in the comments.

So, ready to master the classic art of how to pickle eggs?

Ingredients

• 12 eggs
• 1 ½ cups vinegar
• 1 ½ cups water
• 1 tbsp mixed pickle spices (mustard seeds, pink peppercorn, allspice, cloves)
• 1 clove garlic
• 1 bay leaf

Method

1. Place eggs into a saucepan and cover with cold water. Bring water to the boil and simmer for 4 minutes.
2. Drain off the hot water and refresh the eggs under running cold water. Peel eggs and place into a sterilised pickle jar.
3. In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil.
4. Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue.