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    Home » Recipes » Canning, Preservation, and Pickling

    Bar Pickled Eggs

    Published: Jan 27, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Homemade bar pickled eggs are an easy snack. #eggs #pickled #canning

    Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack. This recipe is great to enjoy as written, or can be easily customized to fit your tastes.

    Bar Pickled Eggs

    Bar Pickled Eggs

    Bar pickled eggs are quite simply pickled eggs commonly served in taverns around the world. These are particularly popular in Wisconsin where German immigrants brought their love of beer and penchant for pickling in the 1800's.

    There are as many styles of bar pickled eggs as there are imaginations. Eggs are easily adapted to a large number of flavor profiles, and as such, pickling recipes are easily customized. My recipe features pickling spices, onion and garlic in a vinegar brine balanced with sugar.

    Why do people eat pickled eggs at bars?

    Eggs were traditionally pickled for preservation reasons, making them an attractive ready-made snack for bar owners looking to keep patrons in their seats. Once pickled, they can quickly be grabbed and served to customers with no cooking or cleanup. Plus, the tangy punch of vinegar in each bite ensures bar guests keep swigging down the beer.

    How to Pickle Eggs

    The easiest way to pickle eggs is with a vinegar brine. My recipe uses white vinegar cut back with a cup of water, and sugar to soften the flavor. I use an adaption of my homemade pickling spice as the primary flavoring along with sliced onions and minced garlic.

    The recipe is quick and easy to make. Vinegar, water, sugar, salt, and pickling spices get simmered in a saucepan until the salt and sugar has dissolved. This brine is then cooled in the refrigerator and hard boiled eggs, onion slices, and garlic are added to it and left to sit for a week.

    How to customize this recipe

    Everything can be changed in this recipe. Use cider vinegar instead of white, or in combination with it. Onion and garlic can be added or omitted. For a spicier twist you can also add fresh jalapenos, or your favorite spicy pepper. In the past I have even added ghost pepper hot sauce. The pickling spices can even be modified to add more of your favorite flavors and less of those you dislike.

    How to make hard boiled eggs

    The easiest way to make hard boiled eggs is setting them in a pot of cold water filled one inch above the eggs. Turn the heat on high and bring to a boil then immediately shut off the heat. Let the eggs sit for 14 minutes. They are now hard boiled, shock them in ice water to cool them and then peel. For more detailed tips and tricks check out my tutorial on How to Boil Eggs.

    Bar pickled eggs with pickling spice

    More uses for hard boiled eggs

    Hard boiled eggs are great to keep on hand because there are a million uses for them. Use any extra hard boiled eggs in these great recipes:

    • Egg Salad
    • Jalapeno Deviled Eggs
    • Smoked Eggs
    • Ham Salad
    Bar Pickled Eggs

    Bar Pickled Eggs

    Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.
    5 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Canning
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Pickling: 7 days
    Servings: 6
    Calories: 140kcal
    Author: Fox Valley Foodie

    Equipment

    • Quart Jars

    Ingredients

    • 12 hard boiled eggs (peeled and cooled)
    • 3 cups white vinegar
    • 1 cup water
    • ⅓ cup sugar
    • 2 teaspoon kosher salt
    • 2 cloves garlic (minced)

    Pickling Spice

    • 2 teaspoons coriander seeds
    • 1 ½ teaspoon black peppercorns
    • 1 teaspoon mustard seeds
    • 1 teaspoon allspice berries
    • 2 bay leaves (crumbled)
    • 1 inch cinnamon sticks (crushed or broken into pieces)
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon ground ginger

    Instructions

    • Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
    • Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.

    Notes

    Optional: add slices of yellow onion to each jar if desired as well.
    The pickling spice is an adaptation of my homemade pickling spice blend. Feel free to alter the quantities, or substitute your favorite store-bought blend instead.
     
    IF YOU LIKED THIS RECIPE check out my Pickled Red Onions as well!

    Nutritional Information

    Calories: 140kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 373mg | Sodium: 905mg | Potassium: 158mg | Fiber: 1g | Sugar: 12g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

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    Reader Interactions

    Comments

    1. Loraine

      October 06, 2020 at 11:01 am

      Pickled Eggs remind me of the pubs in England

      Reply
      • Carl S

        November 15, 2021 at 8:09 pm

        5 stars
        This pickled egg recipe tastes exactly how I remember bar eggs tasting in my youth 30 years ago. Thank you so much for sharing.

        Reply
    2. Loyce McGee

      April 14, 2020 at 1:29 pm

      In my younger days, I visited many bars of Oklahoma. And on every bar was a gallon jug of pickled eggs Beef flavored. Their secret was using the juice of mini beef sausages. I wonder if substituting beef broth for the water would accomplish close to the same taste. Worth a try. 🙂

      Reply
      • carmen

        May 28, 2021 at 12:39 am

        That opens up a whole world of possibilities! Thanks for the great idea! I'm thinking soy sauce, teriyaki, curry and I could go on...thank you Loyce!

        Reply
    3. Ron Osborne

      January 27, 2020 at 1:53 pm

      Try adding approx. 2 cups of pickled beets juice to the brine. It makes this these beautiful purple boiled eggs and imparts a little sweet, beet flavor as well!!

      Reply

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