{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!
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.
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.
In general, all pickled eggs can last up to four months in the refrigerator before experiencing decreased quality. Keep in mind that eggs may be safe to eat after that time, but they're not likely to be as tasty as when you first bought them.
Yes, pickled eggs can go bad if they taste awful. The vinegar in the pickling solution helps to preserve the eggs, but it won't prevent them from spoiling if they're not stored properly or if they're already bad to begin with.
while they still may have cholesterol in them my guess is 1 or 2 a day with your regular food is OK. JUST don't over do it,as with any single food to much is probably bad for you in the long run. Originally Answered: Are pickled eggs healthy? Pickling was to used to preserve food so it could be kept for months.
Pickles are also high in particular types of fibre that feed beneficial gut bacteria, acting as prebiotics – food for the probiotic gut bacteria. Studies have shown that adding fermented vegetables to your diet may help with digestion and manage symptoms of constipation and diarrhoea3.
Due to their sulphur content, eggs can contribute to intestinal gas for some individuals, but they are beneficial for other digestive symptoms. When experiencing acute diarrhea, eggs are a more tolerable protein option than beans, nuts, or fried meat.
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.
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.
Because vinegar is high in acid, it does not support the growth of Clostridium botulinum bacteria. However, some vinegars may support the growth of Escherichia coli bacteria. Infused oils have the potential to support the growth of C. botulinum bacteria.
Eating a pickled egg that has been left out at room temperature for an extended period of time can potentially be risky due to the risk of bacterial growth, including the bacteria that can produce botulinum toxin (which can lead to botulism).
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.
To make a batch of pickled eggs, be sure to wash all utensils and surface areas (including hands) very well. Sanitize jars that will hold the eggs for 10 minutes in boiling water, before filling with boiled eggs. Pickled eggs must be kept refrigerated and should not be left out at room temperature.
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. Eggs: Each of the recipes listed in this newsletter uses 12 eggs.
It takes at least 24 hours for the pickling liquid to work its magic on the eggs, and letting them rest there for a few days is even better. If you're not going to eat them in the first few days, it makes sense to add a bit of water to thin out the brine.
Color Cues: Vibrant yellow, orange, or even a pinkish hue are hallmarks of healthy pickled eggs. However, dullness, discoloration, or the presence of off-putting green or gray tones signal trouble. These color changes often stem from oxidation or bacterial growth and indicate spoilage.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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