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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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
Directions
Step 1
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.
Step 2
Remove the eggs from the saucepan and transfer them to a bowl of ice water. Allow them to cool completely, about 10 minutes.
Step 3
Once cooled, gently peel the shell off each egg and set them aside.
Step 4
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.
Step 5
Reduce the heat to low and simmer the pickling liquid for another 5 minutes, allowing the spices to infuse their flavor.
Step 6
Remove the saucepan from the heat and let the pickling liquid cool to room temperature.
Step 7
Place the peeled eggs into a clean glass jar or jars, leaving some space at the top.
Step 8
Pour the cooled pickling liquid, including the spices and aromatics, over the eggs until they are completely submerged.
Step 9
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.
Step 10
Serve chilled as a snack or with your favorite pub-style meal!
Nutrition Facts
| Serving size | 1827.3 grams (1827.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1101 |
| Total Fat 61.50g | 79% |
| Saturated Fat 18.10g | 91% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 2232mg | 744% |
| Sodium 3230mg | 140% |
| Total Carbohydrate 31.80g | 12% |
| Dietary Fiber 2.30g | 8% |
| Total Sugars 13.20g | |
| Protein 73.70g | 147% |
| Vitamin D 480IU | 2400% |
| Calcium 464mg | 36% |
| Iron 14mg | 76% |
| Potassium 1658mg | 35% |
Source of Calories