Pickled eggs are a tangy, salty snack. They’re basically hard-boiled eggs preserved and flavored in vinegar brine with spices. They’re made to last anywhere between a day to a few months. As the boiled eggs cure in the pickling solution, their color may change depending on how long they are kept in the refrigerator.

In some recipes, the eggs may even take on various colors based on the ingredients added to the pickling solution.

Read on to learn how to make pickled eggs and some variations to the classic recipe.

How to make classic pickled eggs

Eggs used for pickling should have clean shells. Small or medium-sized eggs are best so that the brine can easily penetrate the egg. It’s also better to use fresh eggs to ensure the highest quality possible since they’ll be stored for a relatively long period. If you don’t have access to fresh eggs, you can use store-bought eggs that are a few days old. These will peel better after boiling.

Pickling solutions are usually heated to boiling and simmered before being poured over the eggs. This is mostly because the egg whites tend to be more tender if the pickling solution used is hot and not room temperature.

If you’d like to try your hand at pickled eggs, just follow this recipe:

Ingredients:

• 9–10 hard-boiled eggs, peeled
• 1 cup white vinegar
• 1 cup water
• 2 Tablespoons kosher salt
• 2 Tablespoons sugar
• Spices of your choice (optional)

Preparation:

1. Pack the eggs into a one-quart mason jar.
2. Add the water, vinegar, sugar and salt to a saucepan. Heat over medium-low heat.
3. Once the sugar and salt have dissolved, remove the pan from the heat. Add spices, if using.
4. Pour the warm solution over the eggs. Leave 1/4-inch headspace.
5. Secure the cap. Let cool slightly before refrigerating. The eggs will keep for up to four months.

If the eggs can’t move freely inside the jar, remove an egg or two. Give the jar a gentle shake before putting it in the refrigerator to ensure that the brine can easily reach all sides of the eggs.

Don’t can pickled eggs. Pickled eggs aren’t safe for canning, no matter how much vinegar and salt you use. This is actually the main reason pickled egg recipes are so variable. Because you’re not really trying to preserve your eggs, the pickling solution is more about the flavor.

According to experts, eggs take a long time to soak up the vinegar. In fact, even if eggs are left in brine for more than two weeks, the brine may never actually penetrate and reach the center of the eggs. In contrast, cucumbers and other vegetables commonly pickled are able to quickly absorb the brine.

With all this in mind, know that canning pickled eggs is not safe and can even be deadly. In fact, the Centers for Disease Control and Prevention (CDC) have reported cases of foodborne botulism from eating home-canned pickled eggs. Botulism is caused by a neurotoxin produced by the bacterium Clostridium botulinum. This condition can cause paralysis, respiratory failure and death.

Beet pickled egg recipe

If classic pickled eggs seem too plain for you, try this colorful variation featuring beets.

Ingredients:

• 12 hard-boiled eggs, peeled
• 2 15-ounce cans whole beets
• 1 cup sugar
• 1 cup water
• 1 cup cider vinegar
• 1 teaspoon kosher salt

Preparation:

1. Thinly slice the beets. Place them and the eggs in a one-quart mason jar.
2. Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil, stirring continuously.
3. Once the sugar and salt have dissolved, remove the pan from the heat. Pour this over the eggs and beets.
4. Secure the cap. Let cool slightly before refrigerating.

Bread-and-butter pickled egg recipe

This recipe is a take on the classic bread-and-butter pickles made with cucumbers. It is said that these pickles got their name from the Depression Era meal of thinly sliced pickled cucumbers between slices of buttered bread. They’re sometimes made with turmeric to give the vinegar a vibrant yellow color.

Ingredients:

• 6 hard-boiled eggs, peeled
• 2 garlic cloves, peeled
• 1 cup sugar
• 1 cup white vinegar
• 1 teaspoon kosher salt

Preparation:

1. Place the eggs in a one-quart mason jar.
2. Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil, stirring continuously.
3. Add the garlic and remove from heat. Let cool slightly.
4. Pour the brine over the eggs. Secure the cap and let cool completely before refrigerating.

Pickled eggs make for a tasty, healthy snack. Try them today by following the recipes shared above.

Sources:

PracticalSelfReliance.com

CDC.gov

FeelGoodFoodie.net

FoodAndWine.com