Southern Beer Joint Pickled Eggs
Get a taste of nostalgia with Southern Beer Joint Pickled Eggs, a tangy, spicy, and irresistibly zesty bar snack infused with classic Southern charm. This easy-to-make recipe combines hard-boiled eggs with a bold brine of white vinegar, pickling spices, garlic, and a kick of crushed red pepper flakes, creating a flavorful treat that’s perfect for pairing with a cold beer. Add optional beet juice for a stunning ruby hue and an earthy undertone, or keep it traditional with crisp slices of onion layered between the eggs. These pickled eggs are quick to prepare and require just a few days of pickling to reach peak flavor, making them a fantastic make-ahead appetizer or snack. With a shelf life of up to a month, they’re ideal for gatherings, game days, or anytime you crave a tangy bite of down-home goodness.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 4 cups White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 2 tablespoons Pickling spice
- 1 teaspoon Crushed red pepper flakes
- 4 pieces Garlic cloves
- 2 pieces Bay leaves
- 1 Yellow onion
- 1 cup Canned beet juice (optional, for color)
Instructions
Place the 12 eggs in a single layer at the bottom of a large pot and cover with water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes.
Drain the hot water, then transfer the eggs to an ice bath to cool for about 10 minutes. Peel the eggs once cooled and set them aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, pickling spice, crushed red pepper flakes, smashed garlic cloves, and bay leaves. For additional color, add the canned beet juice if using. Bring this mixture to a gentle boil, stirring occasionally to ensure the sugar and salt dissolve completely. Once boiling, reduce the heat to low and simmer for 5 minutes.
Slice the yellow onion into thin rings and set aside.
In a sterilized 2-quart glass jar (or divide between smaller jars if preferred), layer the peeled boiled eggs with slices of onion. Pack them snugly but without crushing.
Remove the pickling liquid from heat and allow it to cool slightly (about 5-10 minutes). Carefully pour the warm liquid over the eggs and onions in the jar, ensuring the eggs are completely submerged.
Seal the jar tightly with a lid and let it cool to room temperature before transferring it to the refrigerator.
Allow the eggs to pickle for at least 3 days before eating for optimal flavor. For best results, wait for a week to let the flavors fully develop. The pickled eggs will keep in the refrigerator for up to a month.
Nutrition Facts
Calories |
91 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 138 mg | 3% | |
*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.
