Award Winning Pickled Eggs - Kansas 2 time winner
Award Winning Pickled Eggs - Kansas 2 time winner is a easy American recipe that serves 8. 80 calories per serving. Recipe by Rick Dean on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $3.76 total, $0.47 per serving
Ingredients
- 16 pieces Large Eggs (room temperature, fresh)
- 1 quart Water (for boiling and cooling)
- 2 tablespoons Salt (kosher or table salt)
- 2 tablespoons Granulated Sugar (white granulated)
- 1 tablespoon Garlic (fresh, minced)
- 1 teaspoon Red Pepper Flakes (adjust to desired heat)
- 1 cup White Distilled Vinegar (5% acidity)
- 1 teaspoon Baking Soda (dissolved in water for peeling)
Instructions
Boil the eggs
Place the 16 eggs in a quart jar, fill with water until fully submerged, and set the jar in a large pot. Bring to a rolling boil over high heat for about 2 minutes, then remove the pot from heat, cover, and let the eggs sit for 8 minutes, stirring once or twice.
Time: PT10M
Temperature: boiling
Make the pickling brine
While the eggs sit, combine 2 tbsp salt, 2 tbsp sugar, 1 tbsp minced garlic, 1 tsp red pepper flakes, and 1 cup white distilled vinegar in a mixing bowl. Stir until the salt and sugar dissolve completely.
Time: PT5M
Cool the eggs slightly
After the 8‑minute rest, add enough cold tap water to the pot to lower the temperature of the eggs just enough to handle them safely—do not fully chill them.
Time: PT2M
Peel the eggs with baking‑soda water
Dissolve 1 tsp baking soda in a bowl of water. Transfer the eggs (four at a time) into this solution; the shells will slip off easily. Peel each egg, rinse under cool water, and shake off excess moisture.
Time: PT5M
Pack eggs and add brine
Return the peeled eggs to the quart jar. Pour the prepared brine over the eggs, ensuring they are completely submerged. Tap the jar gently to release any trapped air bubbles.
Time: PT3M
Shake the jar
Seal the jar tightly and give it a good shake so the salt and sugar settle at the bottom of the brine.
Time: PT1M
Let the eggs pickle
Store the sealed jar at room temperature (no refrigeration required). Shake the jar every few hours for the first day. After at least 4 days, the eggs are ready to eat.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 6 g
- Carbohydrates
- 1 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Large Eggs: Hard‑boiled chicken eggs, Duck eggs
- Instead of Salt: Sea salt
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp), Paprika
- Instead of White Distilled Vinegar: Apple cider vinegar, Rice vinegar
- Instead of Baking Soda: Club soda
Equipment Needed
- Quart Mason Jar
- Large Pot
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon or Stirring Spoon
- Tongs (optional)
- Colander (optional)
- Kitchen Timer (optional)
Critical Steps — Do Not Skip
- Boiling the eggs for exactly 2 minutes then letting them sit for 8 minutes.
- Using baking‑soda water to make the shells slip off easily.
- Ensuring the eggs are fully submerged in the brine.
- Shaking the jar regularly during the first 24 hours.
Chef Tips from the Video
- Use the freshest eggs possible; they peel more cleanly.
- A pinch of black peppercorns in the brine adds subtle depth.
- If you like a sweeter pickle, increase the sugar to 3 tbsp.
Troubleshooting
Egg shells won’t come off easily.
Soak the eggs longer in the baking‑soda water; the alkaline solution loosens the membrane.
Brine tastes bland.
Add an extra ½ tsp salt or a splash more vinegar, then shake the jar to redistribute.
Eggs float and are not fully submerged.
Place a small clean weight (like a sealed zip‑top bag of water) on top of the eggs to keep them under the liquid.
Storage
Refrigerator: After the initial 4‑day room‑temperature pickling, you may store the jar in the refrigerator for up to 2 weeks.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Keep at room temperature for the first 4 days, shaking the jar every few hours.
Make-Ahead Tips
- Prepare the brine a day in advance and store it in the refrigerator.
- Hard‑boil the eggs and peel them the day before assembling the jar.
Frequently Asked Questions
What is the cultural significance and history of pickled eggs in American cuisine?
Pickled eggs have been a staple bar snack and picnic food in the United States since the early 1900s, originally popularized by Irish and German immigrants who used vinegar to preserve hard‑boiled eggs for long trips.
What are the traditional regional variations of pickled eggs in the United States?
In the Southern U.S., pickled eggs are often spiced with hot sauce or mustard seeds, while in the Midwest they may include beet juice for a bright pink color. The basic vinegar‑salt‑sugar brine remains consistent across regions.
How are pickled eggs traditionally served in American bar culture?
They are typically served chilled on a small plate with a toothpick, sometimes accompanied by pickles or olives, and are enjoyed as a salty, tangy accompaniment to beer.
What occasions or celebrations are pickled eggs associated with in American culture?
Pickled eggs are common at backyard barbecues, tailgate parties, and holiday gatherings such as Thanksgiving or New Year’s Eve, where they are offered as a quick, portable snack.
What authentic traditional ingredients are used in classic American pickled eggs versus acceptable substitutes?
The classic recipe calls for white distilled vinegar, kosher salt, granulated sugar, garlic, and red pepper flakes. Substitutes like apple cider vinegar, sea salt, honey, or cayenne pepper can be used without drastically changing the flavor profile.
What other American dishes pair well with pickled eggs?
Pickled eggs complement charcuterie boards, deviled eggs, fried chicken, and potato salads, adding a bright acidic contrast to richer foods.
How has the pickled egg recipe evolved over time in the United States?
Originally a preservation method, modern recipes focus on flavor rather than longevity, incorporating spices like garlic and red pepper flakes and using quick‑pickling techniques that require only a few days instead of weeks.
What are the most common mistakes to avoid when making pickled eggs at home?
Common errors include over‑boiling the eggs (which makes them rubbery), not fully submerging the eggs in the brine, and skipping the regular shaking during the first 24 hours, which can lead to uneven seasoning.
Why does this pickled egg recipe use a baking‑soda water soak instead of plain cold water for peeling?
The alkaline baking‑soda water loosens the membrane between the egg white and the shell, allowing the shells to roll off with minimal effort, especially for fresh eggs that are otherwise harder to peel.
What does the YouTube channel Rick Dean specialize in?
The YouTube channel Rick Dean focuses on straightforward, budget‑friendly home cooking tutorials, often featuring quick pickling, preservation techniques, and classic comfort‑food recipes for everyday cooks.
How does the YouTube channel Rick Dean's approach to American comfort food differ from other cooking channels?
Rick Dean emphasizes minimal equipment, short prep times, and practical tips like using baking‑soda for easy peeling, whereas many other channels rely on more elaborate setups or longer fermentation periods.
Last updated: September 6, 2026
