Pickling Memories: Lenny’s Pickled Eggs at Hardmead Farm

Growing up in England, pickled eggs were a familiar sight at the bar of our local chip shop. I can still picture the domes of eggs peeking through the dark brine as my dad placed his order for chips. It was a simple yet captivating moment that sparked my curiosity. Fast forward to my move to the States, and those pickled eggs felt like a cherished memory fading away—until my sweet nephew, Lenny, reignited that spark.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here

Lenny had an unwavering love for pickled eggs, and even during his chemo treatments, they remained his go-to snack. His resilience and joy for life were inspiring, and although he’s no longer with us, the jars of pickled eggs in my sister’s fridge serve as a beautiful reminder of him. Each jar holds not just eggs but memories filled with love and laughter.

Pickled eggs are a fantastic way to preserve this protein-packed snack, and they can last for weeks in the fridge. Unlike the eggs from the chip shop, which likely soaked in 100% malt vinegar for a quick pickle, this recipe requires a little patience as they marinate in the brine, but the wait is well worth it!

Lenny’s Pickled Eggs Recipe

Ingredients:

12 large hard-boiled eggs, peeled and cooled
2 to 3 sprigs fresh dill
1 clove garlic, crushed

For the Brine:

1 large white onion, thinly sliced
3 cups white vinegar
1 cup water
⅓ cup honey
1 teaspoon coarse salt
1 teaspoon mustard seed

Instructions:

Prepare the Eggs: Start by peeling and cooling your hard-boiled eggs. Place them in a clean glass jar or container.
Add Flavor: Toss in the fresh dill and crushed garlic, ensuring they are evenly distributed among the eggs.
Make the Brine: In a saucepan, combine the sliced onion, white vinegar, water, sugar, salt, and mustard seed. Bring the mixture to a boil, stirring until the sugar and salt have dissolved.
Cool the Brine: Once the brine is boiling, remove it from heat and let it cool for a few minutes.
Combine: Pour the warm brine over the eggs and herbs in the jar, ensuring the eggs are completely submerged. If needed, you can add more vinegar or water to cover them.
Refrigerate: Seal the jar tightly and place it in the fridge. I use Weck jars with silicone lids, as you can push down on the silicone. Which pushes the eggs into the brine. Allow the eggs to pickle for at least 48 hours before enjoying—they’ll taste even better after a week!

Now, Lenny’s pickled eggs have become the main character in my fridge, delighting the kids who can’t get enough of them. Each bite is a celebration of flavor and a tribute to the memories we shared. I hope you enjoy this recipe as much as we do at Hardmead Farm, and may it bring joy and nostalgia to your family as it has to mine. Happy pickling!

Print Recipe

Simple Recipe: Crafting Lenny’s special Pickled Eggs at Home!

Ingredients

12 large hard-boiled eggs peeled and cooled
2 to 3 sprigs fresh dill
1 clove garlic crushed
For the Brine:
1 large white onion thinly sliced
3 cups white vinegar
1 cup water
⅓ cup honey
1 teaspoon coarse salt
1 teaspoon mustard seed

Instructions

Prepare the Eggs: Start by peeling and cooling your hard-boiled eggs. Place them in a clean glass jar or container.
Add Flavor: Toss in the fresh dill and crushed garlic, ensuring they are evenly distributed among the eggs.
Make the Brine: In a saucepan, combine the sliced onion, white vinegar, water, sugar, salt, and mustard seed. Bring the mixture to a boil, stirring until the sugar and salt have dissolved.
Cool the Brine: Once the brine is boiling, remove it from heat and let it cool for a few minutes.
Combine: Pour the warm brine over the eggs and herbs in the jar, ensuring the eggs are completely submerged. If needed, you can add more vinegar or water to cover them.
Refrigerate: Seal the jar tightly and place it in the fridge. I use Weck jars with silicone lids, as you can push down on the silicone. Which pushes the eggs into the brine. Allow the eggs to pickle for at least 48 hours before enjoying—they’ll taste even better after a week!