If you love pickled eggs, you’ll love this simple way to quickly and easily get several flavours with very little effort.
For the quickest way to make different flavours, simply use the brine from existing pickled products in your fridge. Seriously, how easy is that?
Check out the colour on this beet brine egg. Gorgeous colour and great flavour too! That’s after only 2 days of being in the brine.
What Are Pickled Eggs?
They are hard-cooked eggs that are peeled and soaked in a pickling solution. The pickling solution is made of vinegar, salt and various seasonings much like any other pickling solution (see quick pickling recipes).
Eggs used to be pickled to help preserve them, but today their pickled because people love the flavour! Have you tried them? And look how pretty they look!
How Long do They Last?
When you make pickled eggs with a fresh solution of brine and sterilize the jar before adding the eggs as recommended by The National Centre for Home Food Preservation, the recognized leader in home safe preserving, you can keep the eggs, in the brine, in the fridge for 3 to 4 months.
The recipe we’re using is a shortcut intended for a quicker turn around time. These quick brined eggs are best if used within one month. And of course, they should also stay in the brine, in the fridge.
This quick pickling method is ideal if you enjoy eating a lot of brined eggs, want to try different flavours or have a specific event you’d like to serve them at. Those red ringed eggs would be fantastic on a charcuterie board or appetizer platter, don’t you think?
You’ll want to keep them in the brine for at least a 1 to 2 weeks to allow the flavour to soak in. The bigger the eggs, the longer it will take to get intense flavour. But then again, if you prefer milder brine flavour – eat them earlier!
How do you Store Pickled Eggs?
Always, always keep the eggs in the fridge and covered with brine. Eggs themselves are a low acid food and if the ratio of vinegar to low acid food gets out of balance, there is a danger of botulism poisoning. Seriously, it’s happened, so don’t take chances! Even though you may hear and read about people or British pubs keeping their brined eggs on the counter, it’s not a safe practice.
How to Make Easy Pickled Eggs
The National Centre for Home Food Preservation has several unique recipes where you make the brine from scratch. If you want to try sweet and sour eggs, pineapple eggs or other varieties, check it out.
If you want to make them the quickest and easiest way ever – use the brine you already have in your fridge as shown below.
Easy Pickled Eggs
- 12 Hard cooked eggs
- 2 cups Brine from any pickled product
- 1 litre Glass jar with lid
- Peel eggs.
- Place eggs in clean glass jar.
- Pour brine (sweet pickles, dill pickles, pickled beets, pickled hot peppers, etc.) over eggs and ensure they are completely covered. Do not use more than 12 eggs per jar.
- Store in refrigerator for minimum of 5 days for flavor to fully soak in. Taste and let soak longer or start enjoying your eggs!
- Keep in fridge and eat within 1 month.
Nutrition Facts (per serving)
Once you have your eggs are pickled, eat them, display them on charcuterie boards or use them in devilled eggs, egg salad, sandwiches, etc.
Will you try putting eggs in brine? What flavour profile do you like best – sweet and sour, dill, beet? Let me know down below in the comments or on Instagram @GetGettyS or on Facebook @GettyStewart.HomeEconomist.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.