Easy Classic Pickled Eggs Recipe | Homemade & Yummy (2024)

FAQs

How long should eggs be pickled before eating? ›

Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them.

And If the eggs sit in that liquid too long, you get rubbery eggs. There's a simple enough way to avoid this problem. You want the pickling liquid to do its job in the beginning, and then after the eggs have reached the proper degree of pickling, you can dilute the solution with some water.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Kept in the pickling solution in the fridge with a tight lid, they are good for 3-4 months. That means if we start pickling eggs now, when the girls start slacking off this summer, we can still enjoy eggs!

Quick Pickled Egg Tip

I like adding sugar because it helps balance the acidity of the vinegar and I like a slightly sweet pickle.

Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator.

For pickled eggs, swapping white vinegar for apple cider vinegar is a no-brainer. While white vinegar has a pretty even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and provides the eggs with a unique hue.

While recipes can vary from brand to brand, store-bought pickled eggs are often submerged in pickling solutions consisting of ingredients like beet juice, vinegar, water, and sugar. Commercial pickled eggs can also contain sodium benzoate, which is a common preservative that keeps food stable on store shelves.

Pickled eggs have a flavor that's all their own, and it can be tough to put into words. The first thing you'll taste is the tangy, sour flavor of the pickling solution. This solution is usually made with vinegar, salt, and other spices, giving the egg a distinct sweet and sour taste.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

What is the best ratio of vinegar to water for pickling? ›

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

Like commercial brands, homemade pickled eggs usually have a maximum four-month lifespan when refrigerated appropriately. However, using the right pickling technique is essential to ensure your eggs will keep well for as long as possible.

So I did some more digging and found that eating one egg a day wasn't going to kill me; in fact, it may actually REDUCE heart disease. Other studies have shown no ill effects on people who have consumed up to 12 eggs a week!

Slimy Surprise: Pickled eggs should have a smooth, firm texture. If you encounter slimy or mushy eggs, it's a strong indicator of spoilage. This sliminess is caused by bacterial growth that breaks down the egg white's protein structure.

But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk.

Color Cues: Vibrant yellow, orange, or even a pinkish hue are hallmarks of healthy pickled eggs. However, dullness, discoloration, or the presence of off-putting green or gray tones signal trouble. These color changes often stem from oxidation or bacterial growth and indicate spoilage.

Baking soda is said to raise the pH level of eggs and therefore make them easier to peel. Add 1 teaspoon baking soda to a pot of eggs, as in our Perfect Boiled Eggs recipe.

Also, make sure that the containers are perfectly sealed. It's best to store pickled eggs in the refrigerator and only take them out before eating. Doing this will keep them cool and prevent any spoilage from occurring due to heat exposure.