No man cave is complete without a jar of homemade pickled eggs. Whether you love them or hate them, perfectly spiced pickled eggs are a must for any bar. It’s hard to find another bar food that has the mysterious presence of a jar of purple eggs stacked high up on the shelf. The perfect pickled egg has just enough spices to give it a sweet but spicy aftertaste. Add a little kosher salt to that bad boy and BAM! It doesn’t get much better than that. We took it upon ourselves to pass down Guy Manningham’s family recipe for the best darn pickled eggs you ever had. Your taste buds will thank you. Your breath won’t.
Tip: Get yourself a good jar with a air-tight seal. It’s one of the secrets to perfect pickled eggs. We found some awesome jars at Big Lots for only $5 and they come with a locking latch lid. Sterilize the jar before using it.
2 dozen Grade-A large eggs
2 cans (10.75 oz) of sliced beets w/ juice
1 1/2 cups vinegar
1 cup brown sugar
1 small jar of banana peppers w/ juice
2-3 habanero peppers sliced
3 cloves of garlic crushed
1/2 onion chopped
Optional: any additional seasoning you wish (i.e. pepper flakes, black pepper, mustard seed, etc.)
Step 1: Boil the eggs
There is a trick to perfect hard-boiled eggs. First, add your eggs to a big pot. Then add cold water to it making sure to cover the eggs with about an inch of water. Bring the water to a boil. Once boiling, remove the pot from the heat source and put a lid on the pot. Let the eggs cook for about 10-15 mins, depending on your preference for hard-boiled eggs. (I usually leave them cooking around 12 mins)
Step 1: Cook the pickling juice
While the eggs are cooking, add all the remaining ingredients to a pan and bring to a boil, stirring occasionally.
Step 3: Cool down the eggs
Once the eggs are finished cooking, empty the hot water and then immediately immerse the eggs in ice water. This makes the shell easy to peel.
Step 4: Cool down the pickling juice
You can’t jar food while it’s hot so we need to make sure the pickling juice is cooled down. Remove it from the heat and let it air out a bit, stirring occasionally.
Step 5: Peel the eggs
Under cool water, peel the eggs making sure not to damage the inside area. Rinse off any excess shell and lining. Place the eggs gently into the jar.
Step 6: Add the pickling juice
Using a ladle, add the beets and onions first to the jar on top of the eggs. Then pour the rest of the juice in. Make sure to get all the spices and juice into the jar. This is what gives the egg flavor.
Step 7: Patience
Refrigerate the eggs for 5-7 days. The perfect pickled egg will be purple all the way through the area that used to be white without reaching the yolk. Add some Kosher salt and enjoy.
*Click the thumbnails below to view full images