Learn how to make bloody mary pickled eggs with tomato juice, homemade bloody mary spice mix, white wine vinegar, horseradish and Worcestershire sauce. If you love bloody mary’s, you’re going to love these!
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Pin ItI have tried, tested and made literally hundred of pickled egg recipes! These bloody mary eggs are probably in my top 10 favorites of all-time, as well as my dill and garlic pickled eggs (an old-fashioned classic) and pickled eggs made with beet juice.
Why You’ll Love This Recipe
- For bloody mary lovers: These pickled eggs taste just like a bloody mary (and you can sip the bloody mary brine after!).
- A fun brunch snack: They’re great as an addition to any brunch spread.
Bloody Mary Pickled Egg Ingredients
(Related: Tomato Juice Recipe)
How to Make Bloody Mary Pickled Eggs
- Make the Eggs. Hard-boil and peel your eggs as usual!
- Simmer the Brine. Add all ingredients of the bloody mary pickled egg brine to a small pot, bring to a boil and then simmer until everything dissolves.
- Put In Your Jar. Put the eggs in a 32oz jar and add in brine until the eggs are completely covered.
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Pin ItBloody Mary Pickled Eggs
Learn how to make bloody mary pickled eggs with tomato juice, homemade bloody mary spice mix, white wine vinegar, horseradish and Worcestershire sauce.
Equipment
- 1 large 32oz jar
Ingredients
- 10 large eggs
- 1 cup tomato juice
- ½ cup white wine vinegar
- ½ cup lemon juice
- 2 tsp Worcestershire sauce
- 2 tsp prepared horseradish
- dash of Tabasco sauce or to taste
- 1 tsp salt
- 1 tsp celery seeds
- 1 tsp black peppercorns
- 1 jalapeño chili pepper, cut into thin rounds
- celery leaves, optional
Instructions
- Add the eggs to a saucepan of boiling water and cook for 11 minutes.
- Transfer the eggs to a bowl of iced water to cool.
- Allow to sit for 5 minutes.
- Pell and set aside.
- To make the brine, add the tomato juice, vinegar, lemon juice, Worcestershire sauce, Tabasco, salt and horseradish to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Remove from the heat.
- Cool the brine for 30 minutes, until it reaches room temperature.
- Pack the eggs into a jar.
- Add the celery seeds, black peppercorns, jalapeno slices and celery leaves (if using) to the jar.
- Pour the brine over the eggs, leaving 1/2″ of headspace.
- Close the jar with a nonreactive lid
- Gently rotate to move the jalapeno slices and spices around then refrigerate.
Notes
Allow the eggs to pickle for at least 24 hours before eating, preferably around one week.
Theese pickled eggs will keep for up to 4 weeks refrigerated.
Nutrition
Calories: 75kcalCarbohydrates: 3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 319mgPotassium: 154mgFiber: 0.3gSugar: 2gVitamin A: 351IUVitamin C: 10mgCalcium: 36mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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