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Pub Style Pickled Eggs Recipe

Pub Style Pickled Eggs - A Tangy Snack With Classic Barroom Charm

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 12 large eggs, hard-boiled and peeled
  • 2 cups white distilled vinegar
  • 1 cup water
  • 1/2 cup apple cider vinegar (optional but recommended)
  • 2 tablespoons sugar (adjust to taste)
  • 2 teaspoons kosher salt
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes or 1 small fresh chili, sliced
  • 4 cloves garlic, smashed
  • 1 small onion, thinly sliced (or 1 teaspoon onion flakes)
  • 2 bay leaves
  • Optional add-ins: 1 teaspoon dill seed, a few sprigs of fresh dill, 1 teaspoon coriander seed, or a pinch of smoked paprika
  • 1 large glass jar (at least 2-quart/2-liter) with a tight lid, cleaned and rinsed

Instructions
 

  • Boil and peel the eggs. Place eggs in a pot, cover with an inch of water, and bring to a gentle boil. Turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath for 5–10 minutes, then peel. The ice bath makes peeling easier.
  • Prepare the jar. Wash the jar and lid in hot, soapy water and rinse well. For best results, rinse with hot water right before filling to warm the glass slightly.
  • Make the brine. In a saucepan, combine white vinegar, water, apple cider vinegar, sugar, and salt. Add mustard seeds, peppercorns, red pepper flakes or chili, garlic, onion, and bay leaves. Bring to a boil, then simmer for 2–3 minutes to dissolve sugar and salt and release flavor.
  • Pack the jar. Place peeled eggs in the jar, layering with onion slices and garlic if you like. Don’t smash the eggs; let them sit naturally so the brine can flow around them.
  • Pour the brine. Carefully pour the hot brine and spices over the eggs, making sure everything is submerged. If needed, top with a little extra vinegar and water (1:1) to cover completely.
  • Cool and chill. Let the jar cool at room temperature for about 30–45 minutes. Seal, then refrigerate.
  • Wait for flavor. For best taste, wait at least 3 days. One week is the sweet spot for classic pub flavor. The eggs will continue to deepen in taste for up to 2–3 weeks.
  • Serve. Enjoy straight from the jar with a pinch of salt and pepper, a dash of hot sauce, or alongside pickles and chips. They’re great with beer, cider, or a sharp cheddar.