English Pub Style Pickled Eggs
Bring the authentic charm of a British pub to your kitchen with these tangy and flavorful English Pub Style Pickled Eggs! Perfectly hard-boiled eggs are steeped in a spiced vinegar brine infused with garlic, mustard seeds, allspice berries, and a kick of chili flakes. This simple yet timeless recipe captures the essence of traditional pub fare, delivering a snack that's savory, zesty, and irresistibly satisfying. Whether you’re serving them alongside a pint of ale, adding them to a charcuterie board, or enjoying them as a high-protein snack, these pickled eggs are sure to impress. Ready in just 30 minutes of prep and with a one-week pickling time, this make-ahead treat is perfect for any occasion.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 cups white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon allspice berries
- 1 teaspoon dried chili flakes
- 2 pieces bay leaves
- 2 pieces garlic cloves
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 10 minutes.
Remove the eggs from the saucepan and transfer them to a bowl of ice water. Allow them to cool completely, about 10 minutes.
Once cooled, gently peel the shell off each egg and set them aside.
In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, allspice berries, dried chili flakes, bay leaves, and garlic cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
Reduce the heat to low and simmer the pickling liquid for another 5 minutes, allowing the spices to infuse their flavor.
Remove the saucepan from the heat and let the pickling liquid cool to room temperature.
Place the peeled eggs into a clean glass jar or jars, leaving some space at the top.
Pour the cooled pickling liquid, including the spices and aromatics, over the eggs until they are completely submerged.
Seal the jar tightly with a lid and refrigerate. Allow the eggs to pickle for at least 1 week before consuming for the best flavor, but they can be stored in the fridge for up to 1 month.
Serve chilled as a snack or with your favorite pub-style meal!
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 13.2 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 464 mg | 36% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
