Pickled Eggs

What are Pickled Eggs?

Pickled eggs enjoy the status of a popular delicacy in Germany, other Northern European countries, Pennsylvania and several other American states.

Pickled means preserved - in brine or vinegar. In the case of eggs the origins point to brine, but later on vinegar began to be added as an additional preservative and flavoring agent. 

Hard boiled eggs require a strong saline solution (brine) and from there can be flavored with different vinegars, spices and other ingredients such as garlic, onions, chiles, red cabbage etc. 

How to Make Pickled Eggs?

You can customize this basic pickled eggs recipe to your own taste. Or consider the two popular variations we present below. 

Step 1. In a pot or large saucepan hard boil the eggs and peel them. Use the boiling method you believe to work best or refer to ours in the recipe card. If we may suggest - be sure to cool the cooked eggs immediately, if possible in an ice bath in order to make the peeling easier. 

Step 2. Boil the water, salt, vinegar and other ingredients in order to dissolve the salt and bring the pickling liquid to temperature (must be used hot). Simmer for five minutes.

At a minimum use 1 ½ tablespoon kosher or sea salt (never iodized) to 2 cups of water (this yields about 5 % brine solution) and 2 cups of vinegar. 

You can flavor the brine with whatever you'd like - from mustard seeds and peppercorns to garlic cloves, shallots and tarragon.

Step 3. Arrange the peeled eggs in a large mason jar with a wide mouth (or a similar glass container with an air tight lid). Pour the hot pickling solution over them and immediately close the lid.  Refrigerate.

The eggs will be ready to enjoy after two to three days of soaking up the flavors.  

Pickled Beets and Eggs (aka Red Beet Eggs)

In this very well loved variation both the eggs and the beets are pickled. This could mean an extra step - if using raw beets, you need to boil, peel and slice them. When we do this we add beet juice in the brine. Alternatively, you can use canned beets and use their liquid in lieu of beet juice. 

Under this method the eggs take on a gorgeous deep pink color and the earthiness of the beets acquires bright notes from the pickling liquid.

• All you have to do is layer cooked beet slices and hard boiled, peeled eggs in a jar, then pour the hot pickling liquid over them. Just as seen in the image grid below. 

Spicy Pickled Eggs

For heat you can use thinly sliced hot peppers such as jalapenos or serrano. Choose a compatible vinegar such as red wine or a white vinegar. We love the combination of hot red pepper flakes, dark balsamic vinegar and shallots - their flavors complement each other really well. 

The eggs take on a rich brown color from the balsamic (if space is tight in the jar the spots where the eggs touched the walls or each other will remain white). 

• To make these spicy pickled eggs arrange the peeled hard boiled eggs in a jar (you will be able to fit a couple of more relative to the version with beets).
• Boil the water, salt, vinegar, pepper flakes, thinly sliced shallots and spices, simmer them for five minutes and pour the hot liquid mixture over the eggs. 

How Long Do Pickled Eggs Last?

Refrigerated they can last for up to three, even four months. While storing them in the fridge you can occasionally move them around the container they are in.

These ideas for twists on pickled egg recipes are worth considering:

• In Germany it is very much the norm to pickle the eggs with the crushed shells on. Individual eggs are later peeled, right before being consumed. This is the way of choice eight out of ten times - just browse German recipes for Soleier and you'll be convinced. Depending on what other ingredients are used in the pickling liquid this method results in an irregular, webby appearance on the whites' surface resulting from the colored liquid reaching in through the cracked shells. 
• Add your favorite craft beer to the pickling liquid - similarly to these Beer Pickles. A balanced, citrusy IPA or a malty, sweet ale are suitable. Add the beer to the other ingredients of the pickling liquid before bringing them to boil. The alcohol and hops will help preserve the eggs. Use a 1:1:1 ratio of brine, vinegar and beer. 
• Use caraway seeds and thinly sliced garlic cloves in the pickling liquid or your favorite pickling spice.

Needless to say - pickled eggs are excellent to pair with beer, especially highly carbonated, hoppy German pilsners or malty English ales.

History

Similarly to other pickled foods hard boiled eggs were first preserved by necessity. In the old days in Europe, before there was refrigeration any time there was a surplus of eggs, people preserved them in brine. A strong saline solution could keep the eggs safe to eat without the need for cooling. Th

Later on they became very popular as bar food, usually offered on a complimentary basis. The dispute about which country originated the tradition remains unsettled. Among the main contenders are Great Britain, France, Germany...

Nowadays pickled eggs are very much alive as a delicacy and in good health as bar food. Most German Kneipen (pubs) and similar establishments in Britain and the Scandinavian countries offer them to bar patrons. A large jar full of them perched on a bar counter is a common sight.

Additionally the eggs are a great picnic food item and their profusion as such in Germany can be observed at most beer gardens with large grounds who allow patrons to bring their own packed picnic baskets. Soleier (as they are called) are sold in grocery stores and frequently made at home. 

The hard boiled pickled egg idea was brought to the US by various immigrants from European countries. When they were first offered at American bars as a free bar snack many responded favorably to the delicious protein and the idea took hold. There are many bars in contemporary America that pride themselves on being able to offer the snack to their customers.

Today, you can expect to find the snack in many places around the world where beer is served. They are also an excellent way to do away with Easter eggs - just be sure that they get pickled as soon as possible.