snacks

Pickled Eggs (Pub Style)

Name: Pickled Eggs (Pub Style)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12
Ingredients: 12 large eggs; 2 cups malt vinegar; 1 cup water; 2 tablespoons granulated sugar; 1 tablespoon kosher salt; 1 teaspoon whole black peppercorns; 1 teaspoon mustard seeds; 2 bay leaves; 1 small beet, peeled and quartered (optional, for color); 1 small onion, sliced into rings

A British pub staple: hard-boiled eggs submerged in a spiced malt vinegar brine until they turn slightly tangy and pink from the beet juice. You need at least 3 days of patience and a jar big enough. After that, they keep in the fridge for weeks and taste better with each passing day.

Prep: 15 min Cook: 12 min Total: 27 min Serves: 12

Ingredients

12 large eggs
2 cups malt vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
2 bay leaves
1 small beet, peeled and quartered (optional, for color)
1 small onion, sliced into rings

Instructions

Hard-boil the eggs: Cover eggs with cold water, bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer to an ice bath, then peel.
Make the brine: Combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaves in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool to room temperature.
Pack the peeled eggs into a large clean jar or container. Tuck the onion rings and beet quarters (if using) among the eggs.
Pour the cooled brine over the eggs — they should be completely submerged. Seal the jar.
Refrigerate for at least 3 days before eating. They reach peak flavor around day 5 and keep for up to 3 weeks.