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Pub Style Pickled Eggs
Anousha Zain

Pub Style Pickled Eggs

These classic pub-style pickled eggs are tangy, flavorful, and incredibly easy to make at home. Hard-boiled eggs are soaked in a seasoned vinegar brine infused with pickling spices for a delicious snack or bar-style appetizer. The longer they pickle, the richer the flavor becomes. Perfect for meal prep, charcuterie boards, or enjoying straight from the jar.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 2 cups white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon pickling spice
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 2 garlic cloves peeled
  • 1 small onion thinly sliced

Method
 

  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.
  3. Transfer the eggs to an ice bath until completely cool.
  4. Peel the eggs carefully.
  5. Combine the vinegar, water, sugar, salt, pickling spice, peppercorns, bay leaves, garlic, and onion in a saucepan.
  6. Bring the brine to a gentle boil and simmer for 5 minutes.
  7. Remove the brine from the heat and allow it to cool slightly.
  8. Place the peeled eggs into a clean glass jar.
  9. Pour the warm brine over the eggs until fully submerged.
  10. Seal the jar and refrigerate.
  11. Allow the eggs to pickle for at least 3 days before serving.
  12. For the best flavor, let them pickle for 5–7 days.

Notes

  • Always refrigerate pickled eggs; they should never be stored at room temperature.
  • Use sterilized glass jars for the freshest results.
  • The flavor deepens each day while the eggs are in the brine.
  • Consume within 3 months when kept refrigerated.
  • Add sliced jalapeños or red pepper flakes for a spicy variation.
  • The leftover brine can be reused once for another batch of freshly cooked eggs.

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