Pickled Eggs in a Jar

12 eggs servings Prep: 15 m Cook: 5 m Total: 20 m Beginner
5.0/5 (2)
Pickled Eggs in a Jar
Pickling is one of the oldest methods of preserving foods. This tangy pickled egg recipe from Mawmaw uses vinegar, onion, bell pepper, and garlic to create flavorful eggs perfect for snacking. Pickling is the preserving of food in an acid (usually vinegar), and it is this acid environment that inhibits undesirable bacteria growth.

Ingredients

12 eggs servings
  • 1 dozen eggs, boiled and peeled
  • 1 onion, sliced
  • 1 big bell pepper, sliced
  • 7-9 garlic cloves
  • Vinegar (enough to cover eggs in jar, about 2-3 cups)
  • Tony Chachere's seasoning (or salt & pepper) to taste
  • Red pepper to taste

Step-by-Step Instructions

  1. While the eggs are boiling, cut and prepare the veggies - slice the onion and bell pepper, and peel the garlic cloves.
  2. Heat the vinegar in a small pot until boiling, about 5 minutes.
  3. Put the peeled eggs, sliced onion, bell pepper, and garlic cloves in a quart glass jar.
  4. Add heated vinegar to cover the eggs completely, then add Tony Chachere’s seasoning and red pepper to taste. One dozen eggs fit in a quart jar.
  5. Put the lid on the jar and shake gently to distribute the seasonings.
  6. Refrigerate at least 24 hours before serving. The longer they sit, the more flavorful they become. Enjoy cold as a snack or appetizer.

Common Problems and Solutions

Q: How long do pickled eggs last in the refrigerator?

A: Properly refrigerated pickled eggs will keep for 3-4 months in the fridge. Always keep them submerged in the vinegar brine and use clean utensils when removing eggs to prevent contamination.

Q: Why are my pickled eggs rubbery?

A: Overcooking the eggs initially can make them rubbery. Boil eggs for 10-12 minutes, then immediately transfer to ice water. Also, give them time to absorb the brine - they'll soften slightly as they pickle.

Tips and Techniques

Use white vinegar for a clear, sharp brine, or apple cider vinegar for a mellower flavor with a golden color. For a prettier presentation, add a few sliced beets to turn the eggs pink. The eggs taste best after sitting for at least 3-5 days, so be patient.

Ingredient Substitutions

  • Tony Chachere's seasoning: Cajun seasoning blend or Creole seasoning
  • bell pepper: hot peppers or jalapeños
  • white vinegar: apple cider vinegar

Equipment Needed

  • 1-quart glass jar with tight-fitting lid
  • Medium pot for boiling vinegar
  • Knife and cutting board

Historical Context

Pickled eggs have been a bar snack and pantry staple throughout the South for over a century, particularly popular in rural areas where preserving fresh eggs extended their shelf life before refrigeration was common.