Pub Eggs
PUB EGGS is a easy American recipe that serves 23. 78 calories per serving. Recipe by That 1870's Homestead on YouTube.
Prep: 30 min | Cook: 10 min | Total: 55 min
Cost: $41.64 total, $1.81 per serving
Ingredients
- 2 tablespoons Pickling Spice (store‑bought blend or homemade (mustard seed, coriander, cloves, etc.))
- 1 tablespoon Sea Salt (coarse sea salt preferred)
- 23 large eggs Large Eggs (hard‑boiled, peeled)
- 2 cups White Distilled Vinegar (100%) (use 5% acidity vinegar for safety; fill jar completely)
- 1 teaspoon Granulated Sugar (balances acidity slightly)
- 0.5 teaspoon Red Pepper Flakes (optional for a mild heat)
- 1 piece Pickle Pebble (Fermentation Weight) (keeps eggs submerged)
Instructions
Sterilize the Jar
Place the empty glass jar in a large pot of boiling water and boil for 5 minutes. Use tongs to remove and set on a clean kitchen towel to air‑dry.
Time: PT5M
Temperature: 212°F
Hard‑Boil the Eggs
Place the 23 eggs on the rack of the Instant Pot, add 1 cup water, seal, and pressure‑cook on high for 5 minutes. Perform a quick release, then transfer eggs to an ice‑water bath for 5 minutes.
Time: PT5M
Peel the Eggs
Gently tap each egg on the counter and roll to loosen the shell, then peel under running water. Set peeled eggs aside.
Time: PT5M
Prepare the Brine
In a mixing bowl combine 2 Tbsp pickling spice, 1 Tbsp sea salt, 1 tsp sugar, ½ tsp red pepper flakes (optional), and 2 cups white distilled vinegar. Stir until salt and sugar dissolve.
Time: PT5M
Pack the Eggs
Using tongs, place the peeled eggs into the sterilized jar, leaving about ½ inch of headspace at the top.
Time: PT5M
Add Brine and Weight
Pour the prepared brine over the eggs, ensuring they are fully submerged. Drop the pickle pebble on top to keep eggs down.
Time: PT5M
Seal and Store
Close the jar with its lid (not overly tight), place it in a cool, dark pantry, and let it sit for at least three weeks before tasting.
Time: PT0M
Nutrition Facts
- Calories
- 78
- Protein
- 6 g
- Carbohydrates
- 0.6 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Vegetarian, Dairy‑Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Pickling Spice: All‑spice blend, DIY pickling spice mix
- Instead of Sea Salt: Kosher salt, Table salt (use less)
- Instead of White Distilled Vinegar (100%): Apple cider vinegar (same acidity)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Red Pepper Flakes: Cayenne pepper (use less)
- Instead of Pickle Pebble (Fermentation Weight): Small clean glass weight, Clean stone
Equipment Needed
- Instant Pot or Pressure Cooker
- Large Pot for Sterilizing Jar
- Glass Jar with Lid (1‑2 qt)
- Tongs
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon or Spatula
- Funnel (optional) (optional)
- Kitchen Towel
Critical Steps — Do Not Skip
- Sterilizing the jar to prevent contamination
- Ensuring eggs are fully submerged in the vinegar brine
- Using a pickle pebble or weight to keep eggs down
- Storing the sealed jar at room temperature for a minimum of three weeks
Chef Tips from the Video
- Using the Instant Pot guarantees uniformly cooked eggs and saves time.
- For a colorful twist, add a few slices of beetroot to the brine.
- A glass jar lets you see the eggs as they absorb flavor.
Troubleshooting
Eggs are not fully covered by brine.
Add more 100% vinegar until the eggs are completely submerged.
Egg whites become rubbery.
Do not over‑cook the eggs; 5 minutes at high pressure is sufficient.
Brine tastes too sharp.
Add a little more sugar or a pinch more salt to balance acidity.
Storage
Refrigerator: After opening, keep refrigerated and consume within 2 weeks.
Freezer: Not recommended; texture will degrade.
Room temperature: Store sealed jar in a cool, dark pantry for up to 3 weeks before opening.
Make-Ahead Tips
- The brine can be prepared a day ahead and refrigerated.
- Hard‑boiled eggs can be kept unpeeled in the fridge for up to 1 week before pickling.
Frequently Asked Questions
What is the cultural significance and history of pickled eggs in British pub cuisine?
Pickled eggs have been a staple bar snack in British pubs since the Victorian era, originally served as a cheap, protein‑rich accompaniment to beer. Their tangy flavor cuts through the richness of ale, making them a timeless pub tradition.
What are the traditional regional variations of pickled eggs in American cuisine?
In the United States, variations include adding beet juice for a pink hue in the Midwest, spicy chili‑infused brines in the South, and dill‑forward recipes in New England. Each region tweaks the spice blend to match local tastes.
How were pickled eggs traditionally served in British pubs?
They were typically presented on a small wooden board or in a glass jar, sliced in half, and eaten with a fork alongside a pint of ale. The eggs were often accompanied by a dash of mustard or a slice of pickled onion.
What occasions or celebrations are pickled eggs associated with in British pub culture?
Pickled eggs are a common snack during football matches, pub quizzes, and holiday gatherings such as Christmas and New Year’s Eve, where they are enjoyed as a nostalgic finger food.
How does pickled eggs fit into the broader American comfort‑food tradition?
Pickled eggs sit alongside other preserved snacks like deviled eggs, pickles, and jerky, reflecting the American love for shelf‑stable, high‑protein finger foods that travel well and pair with casual drinks.
What are the authentic traditional ingredients for classic pub‑style pickled eggs versus acceptable substitutes?
Traditional ingredients include hard‑boiled eggs, white distilled vinegar (5% acidity), pickling spice, sea salt, and sometimes a pinch of sugar. Substitutes can be apple cider vinegar (same acidity) or a DIY pickling spice blend, but the flavor profile changes slightly.
What other British or American dishes pair well with pickled eggs?
They pair beautifully with cheese boards, charcuterie, crusty bread, potato salads, and of course, a cold pint of ale or lager.
What are the most common mistakes to avoid when making pickled eggs at home?
Common errors include under‑sterilizing the jar, not fully submerging the eggs, over‑cooking the eggs (which makes them rubbery), and using low‑acid vinegar that can lead to spoilage.
How do I know when the pickled eggs are ready to eat?
After at least three weeks of storage, the eggs should have a firm texture and a tangy, mildly spiced flavor. Taste one; if the vinegar bite is balanced with the spice, they are ready.
What does the YouTube channel That 1870's Homestead specialize in?
The YouTube channel That 1870's Homestead focuses on historic and traditional cooking techniques, often recreating recipes from the 19th‑century American frontier using modern equipment while emphasizing food safety and preservation.
Last updated: August 21, 2026
