If you’ve never tasted a pickled egg you are missing out! For vinegar lovers, hard-boiled egg lovers and pub goers, pickled eggs are the perfect snack. Pickled eggs are hard-boiled eggs that are preserved in vinegar and seasonings for at least two days.
It was thought that the British brought pickled eggs to America, but others are certain that it was the Germans. Whoever brought them, thank you! These sweet and sour eggs have become popular in pubs, taverns and bars all over the world due to their harmonious pairing with beer.
Many early recipes came from the Pennsylvania Dutch, including several recipes for pickled beet eggs where whole beets, onions, vinegar, sugar, salt, cloves, and a cinnamon stick are used as the brine. Pickling the eggs with beets, dyes the eggs a brilliant purple color which happens to be a lovely addition to the Easter Sunday feast. Pickled beet eggs are also quite common at picnics and pot-lucks in the Pennsylvania Dutch country.
Grandma’s Pickled Beet Eggs
2 to 3 cans pickled beets or quick pickle your own using fresh beets
1 cup apple cider vinegar
1 clove garlic
2-3 bay leaves
2 to 4 teaspoons pickling spice
1/2 teaspoon salt
1/4 – 1/2 cup sugar
8 whole cloves
1 stick or 1/8 ground cinnamon
boiling water 1/2 to 2 cups to make liquid to cover eggs
1 small onion sliced into rings
12 hard boiled eggs.Preparation:
Mix spices and liquid add onion and eggs. Store in refrigerator for at least 5 days before eating.
Want to try other styles of pickled eggs? Check out these recipes:
Soleier (German Pickled Eggs): Germans are known for being frugal and they frown upon waste. When farmers had an abundance of eggs, what did the Germans do? They pickled them of course! If you have leftover Easter eggs, this is how to use them up.
British Pub Pickled Eggs: This is a typical recipe for pickled eggs that are found in British fish and chip shops and pubs. Malt vinegar, garlic, chili and salt season these hard-boiled eggs which pair perfectly with a fresh pint.
Back in the old homesteading days, it was important to preserve eggs during the summer months since hens will decrease or even stop laying eggs during the winter months. The following recipe for pickled eggs is from The Kentucky Housewife, by Lettice Bryan which dates back to 1839:
Boil them till they are hard; throw them into cold water immediately while hot, which will make the shells slip off smoothly without breaking the eggs. Boil some red beets till very soft; peel and mash them fine, and put enough of the juice into some plain cold vinegar to color it a fine pink; add a very little salt, pepper, nutmeg and cloves; put the eggs into a jar, and transfuse the vinegar, & c. over them. They make a delightful garnish to remain whole, for poultry, game & fish & still more beautiful when cut in ringlets.
Do you have a pickled egg recipe to share? Let me know in the comments!