Tavern Bar Style Pickled Eggs Recipe

Crinkled parchment paper with a mug of beer, yellow pickled eggs, and pretzel sticks.

5 from 5 votes

Tavern Bar Style Pickled Eggs Recipe

Tavern Bar Style Pickled Eggs are a popular bar food served for hundreds of years to hungry patrons. These spicy eggs get their bright cheery yellow color from chili peppers, turmeric, and pickling spice. This fun easy pickled egg recipe can be a healthy snack, appetizer, or cold hor d'oeuvre.

Prep Time10

Cook Time25

Pickling In Fridge7

Total Time35

Course: Appetizers, Dips, & Snacks

Cuisine: American

Keyword: bar pickled eggs, how to pickle eggs, Joe Jost's pickled eggs, pickled eggs, pickled eggs recipe

Servings:

Calories: 88kcal

Author: Lisa Hatfield

Equipment

Ingredients

Put In The Glass Jar

12 boiled eggs (cage free/organic)
1 jar 12 ounces yellow chili peppers (and their liquid) Mezzetta brand is what I used

Pickling Liquid

4 cups water
4 cups distilled white vinegar
2 tablespoons pickling spice
1 teaspoon turmeric (optional) gives a pretty yellow color
2 teaspoons sea salt
1 tablespoon granulated white sugar

Instructions

BOIL METHOD 1: Place eggs in a large deep pan, cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
STEAM METHOD 2: Make sure your veggie steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move the hard boiled eggs to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and they are much easier to peel, try it out!
Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Peppers with their pickling mixture into your large glass jar on top.
In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
Wait about 7 days, and they are ready to eat!
Always keep these pickled eggs cold in the refrigerator, eat within one month.

Video

Notes

clamp jar

You will need a 2-quart jar (holds 8 cups).

pickling liquid

You will have some extra pickling liquid leftover.

turmeric

Turmeric spice will stain any white surface while you are cooking with it, and your hands so handle it with care. Once your pickled eggs are ready to eat, the staining seems to diminish!

Nutrition