Snacks
Pickled Eggs (Classic British Pub Snack)
Original name: Pickled eggs (pub snack)
About this dish
Pickled eggs are a cornerstone of the British pub table, sitting in big jars on the bar next to the pork scratchings and pickled onions. The magic is simple: hard-boiled eggs, a spiced vinegar brine, and a bit of patience while they take on a rosy tang.
This version uses a warm, aromatic brine with mustard seeds, peppercorns, and a hint of chilli, plus a splash of beetroot for that unmistakable pink hue. They are banging with a pint, chopped into a ploughman's, or sliced over a salad.
Ingredients
UK and US measurements are both included for every recipe.
12 large eggs
protein12 large eggs
500ml white vinegar
liquid500 ml
Imperial measurement: 2 cups
250ml water
liquid250 ml
Imperial measurement: 1 cup
1 small cooked beetroot, sliced
vegetable1 small beetroot (about 80 g)
Imperial measurement: 1 small beetroot (about 3 oz)
2 tbsp granulated sugar
other2 tbsp (25 g)
Imperial measurement: 2 tbsp (1 oz)
1 tbsp sea salt
seasoning1 tbsp (15 g)
Imperial measurement: 1 tbsp (0.5 oz)
1 tbsp yellow mustard seeds
spice1 tbsp (10 g)
Imperial measurement: 1 tbsp (0.35 oz)
1 tsp black peppercorns
spice1 tsp (3 g)
Imperial measurement: 1 tsp (0.1 oz)
2 bay leaves
herb2 leaves
1 tsp dried chilli flakes
spice1 tsp (2 g)
Imperial measurement: 1 tsp (0.07 oz)
1 small onion, thinly sliced
vegetable1 small onion (about 70 g)
Imperial measurement: 1 small onion (about 2.5 oz)
Method
Boil the eggs
PT12MPlace the eggs in a large saucepan and cover with cold water by about 2 cm (1 inch). Bring to a rolling boil over high heat, then reduce the heat and simmer for 9 minutes for firm but not chalky yolks. Drain immediately and plunge the eggs into a bowl of ice-cold water to stop the cooking.
Peel the eggs
PT5MTap each egg gently on a hard surface to crack the shell all over, then peel under cold running water, starting at the wider end where the air pocket sits. Set the peeled eggs aside on a plate.
Make the brine
PT8MIn a small saucepan, combine the white vinegar, water, sugar, sea salt, mustard seeds, peppercorns, bay leaves, and chilli flakes if using. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, then remove from the heat and let it cool for 5 minutes.
Pack the jar
PT4MLayer the eggs, sliced onion (if using), and beetroot slices into a clean 1-litre (1-quart) sterilised jar, tucking the bay leaves from the brine between them. Pour the warm brine over the eggs, making sure they are completely submerged and leaving about 1 cm (1/2 inch) of headspace at the top.
Seal and pickle
P3DSeal the jar tightly and let it cool to room temperature, then refrigerate. Leave the eggs to pickle for at least 3 days and ideally 1 week for the brine to penetrate and the colour to develop. They will keep in the fridge for up to 1 month.
Equipment
- Large saucepan
- Small saucepan
- 1-litre (1-quart) sterilised jar with lid
- Bowl of ice water
- Slotted spoon
- Measuring jug
Nutrition facts
Tips
- Use eggs that are at least a week old for easier peeling, very fresh eggs cling to their shells.
- For a deeper pink colour, add an extra slice of cooked beetroot or a tablespoon of beetroot juice to the brine.
- If you want a milder pickle, swap half the white vinegar for cider vinegar and add an extra teaspoon of sugar.
- Always keep the eggs fully submerged in the brine, any exposed egg will spoil. Use a small clean weight if needed.
Serving suggestions
- Serve whole or halved with a pint of bitter or a crisp lager as a classic pub snack.
- Slice into a ploughman's lunch with sharp cheddar, crusty bread, and pickled onions.
- Chop and stir through a potato salad or a bowl of green salad for a tangy protein boost.
- Add to a charcuterie board or picnic spread alongside pork pies and chutney.
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Recipe by
Imogen Hawthorne
Specialises in British cuisineImogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.
Describe yourself in three words: Mashy, oniony, banger queen.