Can’t get enough of that lip-puckering sourness you get when crunching on a dill pickle? Or is it the flavorful pickle juice you love most? Here’s how to make the most of that brine.
Pickled eggs have been around for ages, and if you haven’t given these tangy treats a try, there’s no better time than now. But first, grab that pickle juice!
With your leftover pickle juice and a few hard-boiled eggs, you can make a jar of pickled eggs that will be perfect for snacking or adding to multiple recipes.
We’ll show you the ropes.
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Pickling eggs is super easy. While most make a brine using equal parts water and vinegar, plus a bit of salt and some flavorings, there’s an even simpler method to this madness.
Next time you run out of pickles, resist the temptation to sip the leftover brine and save it for this quick and easy recipe below.
Mt. Olive is our brand of choice, especially because they offer such large jars of pickles, which are ideal for repurposing. You’ll love the variety of flavors and options you can choose from, as well, but it’s the dills we love.
The following is an adaptation of a Buns in My Oven recipe.
You’ll need these ingredients:
- 4-6 Eggs
- Leftover brine from a pickle jar
- A few extra tablespoons of vinegar for stronger flavor (optional)
- Additional flavorings (optional), such as garlic, peppercorns, fresh dill, or sliced onions.
- Place the eggs in a medium-large pot and cover with cold water. Bring to a boil, and let boil for about 2-3 minutes.
- Turn off the heat, but leave the pot on the burner and let it sit for about 10-12 minutes. The water should continue to boil for another minute or so, then simmer down. Make sure the eggs are past soft-boiled—if they’re undercooked this won’t work.
- Transfer to a colander, then run cold water over the eggs until they start to cool. This should help with the peeling process. Alternatively, you can put the eggs in a tub of ice.
- Once they’re cool enough to handle, roll the eggs, one at a time, along the counter, then carefully peel away the shells. Leave as much egg behind as possible.
- Add the eggs to the leftover brine, add your optional flavorings and any other ingredients, then refrigerate.
- Make sure the eggs are all well-coated with brine and store for one month or longer if using fresh eggs.
One thing you’ll notice about pickled eggs is the yellowish-green hue they take on around the outside layer of the egg white. The longer they soak, the more color they’ll develop. This is because most pickle distributors add yellow dyes to their brine.
The texture is the same as a hard-boiled egg. They should be soft and, if cooked just right, there shouldn’t be a rubbery mouthfeel. The flavor boasts a mouth-watering sour tang, thanks to the vinegary brine and dill flavor.
The longer the eggs sit in the brine, the more flavorful they become. You can doctor them up by adding extra vinegar for a stronger flavor, or more dill for further enhancement, but we find the brine works great on its own.
There are plenty of ways you can enjoy your pickled eggs. They taste great sliced in half and topped with a pinch of salt and pepper, but they really shine in salads.
You can chop and mash them into an egg, macaroni, or potato salad, or simply top your greens with an egg. You can even turn them into dilly deviled eggs, garnished with a pickle chip and a sprig of fresh dill.
What else can you come up with?
If you enjoy pickles and eggs separately, you’re gonna love what they can do together. Plus, pickled eggs are so easy to make, you’ll wonder why you waited so long to try this unique, tasty snack.