Our Pitmaster Club members post recipes in The Pit and occasionally we ask for permission to share the best recipes with the public. Here is one by lonnie mac (Lonnie McAllister). That’s him, below.
Pickled eggs are typically hard boiled eggs that have been de-shelled and then submerged in a vinegar-based brine. The brine can be salty, sour, sweet or spicy, depending on your preference. The eggs sit in the brine anywhere from a couple days to several months and will take on the flavor of the brine as they sit. Pickled eggs have long been associated with pubs and bars, where they can often be found in jars on the counter and offered as a free snack for drinking customers but they are also a great BBQ side dish. This recipe gives the pickled eggs a touch of spice along with a good strong punch of tartness from the vinegar.
- 1 quart (946.4 ml) mason jar or other lidded container
- 1 dozen hardcooked eggs
- 2 ¼ cups apple cider vinegar
- ¾ cup red wine vinegar
- 1 tablespoon Morton Coarse Kosher Salt
- 1 tablespoon sriracha hot sauce (or 1 teaspoon chili flakes)
- 1 to 2 tablespoons brown sugar (more if you like it sweeter)
- 1 bay leaf
- 1 tablespoon black peppercorns
- 4 cloves garlic, peeled and halved
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Once your hardcooked eggs are cool enough to handle, peel them and give them a good rinse to remove any small pieces of shell.
- Make the brine. Heat all of the remaining ingredients in a saucepan just until the mixture boils. Cool this mixture in an ice bath or the fridge before adding it to your eggs to prevent the hot liquid from overcooking the eggs.
- Place as many eggs as you can fit into a clean 1 quart (946.4 ml) or larger container such as a mason jar.
- Pour the cooled brine over the eggs, making sure the eggs are completely submerged. Seal the lid of your container, and refrigerate for at least a week before serving.
- Serve. These pickled eggs will last several months in the fridge, but be warned: the longer they marinate the more intense the flavor will become until the eggs have absorbed as much brine as they can physically soak up.