BBQ Pickled Eggs

BBQ pickeled eggs recipe from
Introducing my second post created for the Salisbury 2011 BBQ Festival with a brine made from Eastern Style Vinegar BBQ sauce are sweet, tangy, and if you've never tried a pickled egg you aren't alone! :)

Pickled eggs? Yep. I was confused too when the recommendation came in. I'd never ever heard of pickling an egg. Imagine my look of dumbfound horror when I gave my Southern friend Billy (*smirk*) a jar of BBQ pickle chips his first question: Did you pickle any eggs? 

What is this? I am just not Southern enough to know! So, if you're like me, staring at a jar of hard boiled eggs in bbq pickle brine, wondering what you do with a pickled egg..............

Do you really want to know? One, yes, you eat it. Straight, or on crackers, or........the most colorful response I heard was that they are occasionally eaten in bars as part of a.......bodily gases contest that only a true southern gentleman *cough cough* would think up. 


On the BBQ pickle chips post a commenter asked what the recipe was for the Eastern BBQ Sauce I used. This ain't NYC but like most things, the best things you get follow the phrase "I know a guy." I know a guy, and he's working with the Salisbury 2011 BBQ Festival You want my recipe? Try this.  

1 dirt road in North Carolina
1 house with a BBQ grill
1 knock on the door 

Yep. My BBQ sauce came from a competitive BBQ sauce maker, and home chef who ain't giving out recipes. You want that sauce? You're gonna have to find it. Best of luck! But, you can always try out an online recipe if you're in a pinch! 

So, this one is for my off the beaten path BBQ sauce maker. You asked for pickled eggs and here they are! Want to know one place you can find him? The Salisbury 2011 BBQ Festival! If you've got time May 14, come hunt him down with me, and maybe if you're nice you might sweet talk yourself into some BBQ sauce! ;)

BBQ Pickled Eggs
created for the Salisbury 2011 BBQ Festival

1/2 cup Eastern Style Vinegar BBQ Sauce
5 tablespoons of sugar
1 1/2 teaspoons of kosher salt
1 cup very hot tap water
1/4 of a large red onion, sliced
10 hard boiled eggs

For refrigerator pickled eggs:

Stir together the first four ingredients to dissolve the solids, and pack your eggs and onion slices into a mason jar. Cover the eggs with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.

For canning pickled eggs:
Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes

In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.

Pack the eggs and onion slices into the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.

Store in a dark cool place. The pickled eggs will keep in the refrigerator for two months after opening.