Spicy Hot Pickled Eggs and Kielbasa: The Ultimate Pub Snack

Have you ever walked into an old-school tavern, seen a giant jar of floating eggs and sausages on the counter, and felt a sudden craving for something tangy and savory? There is a reason this combination is a classic. Today, we are bringing that pub-style nostalgia right into your home kitchen with this incredible Hot Pickled Eggs and Kielbasa recipe.

This isn’t just a jar of eggs; it is a flavor bomb waiting to happen. By combining protein-rich hard-boiled eggs with smoky kielbasa sausage and a fiery, vinegar-based brine, you create a snack that is crunchy, spicy, and deeply satisfying. Whether you are looking for the perfect low-carb snack, a unique appetizer for game day, or just want to preserve some ingredients with a spicy kick, this recipe delivers. The secret lies in the patience—letting the Hot Pickled Eggs and Kielbasa marinate allows the heat of the cayenne and jalapeños to penetrate every bite. Let’s get pickling!

Ingredients List

To make this jar of spicy goodness, you will need a clean half-gallon Mason jar and the following fresh ingredients.

The Brine

The Goodies (Jar Fillers)

this now & bake later ❤️

Timing

While the active cooking time is short, the magic happens in the refrigerator. This is a “patience pays off” recipe.

• Prep Time: 20 minutes (boiling eggs and chopping)
• Cook Time: 10 minutes (simmering brine)
• Marinating Time: 3 days (minimum)
• Total Active Time: ~30 minutes
• Total Time to Eat: 3 days and 30 minutes

Step-by-Step Instructions

Follow these steps to ensure your eggs peel perfectly and your brine is packed with flavor.

Step 1: Perfect the Hard Boiled Eggs

Bring a large pot of water to a rolling boil. Gently lower your 12 eggs into the water to prevent cracking. Simmer the eggs for exactly 8 minutes.

• Tip: Immediately transfer the cooked eggs into an ice-water bath for 5 minutes. This “shocks” the eggs, shrinking the whites slightly from the shell, making them effortless to peel. Once cool, peel them carefully and place them in the refrigerator while you prep the rest.

Step 2: Prep the Vegetables and Meat

While the eggs are cooling, prepare your fillings. Cut the onion into slices, peel the garlic cloves, and slice the Kielbasa sausage into ½-inch coins. Finally, chop the jalapeños into ¼-inch rounds.

• Note: If you want less heat, you can remove the seeds from the jalapeños, but for true “Hot Pickled Eggs,” we recommend keeping them in!

Step 3: Create the Spicy Brine

Pour the water, white vinegar, cayenne pepper, red pepper flakes, black peppercorns, kosher sea salt, pickling spice, sugar, and bay leaves into a saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once boiling, reduce heat to low and let it simmer for 10 minutes to infuse the vinegar with the spices.

Step 4: Layer the Jar

Assemble your clean half-gallon Mason jar. This isn’t just about taste; it’s about presentation! Place about ¼ of the onions and garlic at the bottom, followed by a layer of jalapeños, then a layer of Kielbasa, and finally a layer of eggs.

• Repeat this pattern—Onions/Garlic -> Jalapeños -> Kielbasa -> Eggs—until the jar is packed full. This ensures every egg is surrounded by flavor agents.

Step 5: Brine and Seal

Fill the packed jar with your hot brine mixture. Pour slowly to allow air bubbles to escape, filling it to just below the rim. Wipe the rim of the jar with a paper towel dampened with a little white vinegar. This ensures a clean seal and prevents bacteria from entering. Close tightly with the lid and let the jar cool on the counter until it is warm (not hot) to the touch.

Step 6: The Hardest Part (Waiting)

Place the jar in the refrigerator. Now, you must wait! Let the jar sit for at least 3 days before opening. This time allows the vinegar and spices to penetrate the dense yolks of the eggs and the casing of the sausage.

• Storage: These will keep in the fridge for up to 3-4 months, getting more flavorful as time goes on.

Nutritional Information

This snack is high in protein and low in carbs, making it a favorite for keto and paleo dieters. Here is an estimated breakdown per serving (assuming 1 egg and a few pieces of sausage):

• Calories: ~160 kcal
• Protein: 10 g
• Carbohydrates: 4 g (Sugar: 1 g)
• Fat: 11 g (Saturated: 4 g)
• Sodium: 450 mg
• Potassium: 120 mg

Note: The sodium content is high due to the brine and cured sausage. The sugar in the brine is mostly for balance and very little is actually absorbed.

Healthier Alternatives

If you love the idea of pickled proteins but have specific dietary restrictions, here are a few swaps:

• Lower Sodium: Reduce the Kosher salt in the brine to 1 tablespoon. While the flavor will be less intense, it will still pickle effectively. You can also rinse the sausage before pickling to remove surface salt.
• Sugar-Free (Keto Strict): Swap the 1 tablespoon of sugar for a pinch of stevia or erythritol. Alternatively, omit the sweetener entirely for a sharper, more acidic bite.
• Leaner Meat: Replace the standard pork/beef kielbasa with Turkey Kielbasa. This significantly lowers the saturated fat and calorie count without sacrificing that smoky texture.

Serving Suggestions

You have waited 3 days; now, how do you eat them?

• ** The Ultimate Bloody Mary:** Use a skewer to garnish a spicy Bloody Mary with a pickled egg, a slice of kielbasa, and a pickled jalapeño ring. It is a drink and a meal in one.
• Potato Salad Booster: Chop up two pickled eggs and some of the pickled onions and mix them into your standard potato salad recipe. The vinegar kick cuts through the mayonnaise beautifully.
• Pub Platter: Serve the jar contents in a bowl alongside sharp cheddar cheese cubes and saltine crackers. This makes for an effortless, rustic appetizer when guests drop by.

Common Mistakes to Avoid

Pickling is a science. Avoid these common errors to ensure safety and flavor:

• Using Table Salt: Table salt often contains anti-caking agents and iodine, which can turn your brine cloudy and the eggs a strange color. Solution: Always use pure Kosher salt or Pickling salt.
• Eating Too Soon: If you eat them after 24 hours, the flavor will only be on the surface. Solution: Respect the 3-day rule. The vinegar needs time to migrate into the yolk.
• Putting Hot Jars in the Fridge: Placing a boiling hot jar directly into a cold fridge can raise the internal temperature of your appliance, risking other food. Solution: Let the jar cool on the counter until it is handleable before refrigerating.

Storing Tips

Since these are refrigerator pickles (not pressure-canned), proper storage is key.

• Keep Refrigerated: These must stay in the fridge. Do not store them in the pantry.
• Submersion: Always ensure the eggs and sausage are submerged in the liquid. If you take some out, use a clean fork to push the remaining ingredients down.
• Leftover Brine: Once you finish the goodies, do not throw away that spicy juice! You can use it to pickle a fresh batch of hard-boiled eggs (though the flavor will be slightly weaker) or use a splash of it in salad dressings for a spicy vinaigrette.

Conclusion

Making your own Hot Pickled Eggs and Kielbasa is a rewarding process that results in a snack you simply cannot buy at the store. The snap of the sausage, the creamy texture of the egg, and the fiery crunch of the jalapeño create a symphony of textures and flavors. It is rustic, bold, and absolutely delicious.

Try it out and let us know! Did you stick to the 3-day wait, or did you sneak a taste early? We’d love to hear how your batch turned out. If you enjoyed this recipe, please leave a comment below and check out our store for more handcrafted goodies and kitchen inspiration!

FAQs

Q1. Can I use soft-boiled eggs for this recipe?

It is not recommended. Soft-boiled yolks will dissolve into the brine over time, creating a cloudy, messy mixture. You want the structure of a firm hard-boiled egg to stand up to the pickling process and the weight of the other ingredients.

Q2. Is this recipe shelf-stable?

No. This is a “refrigerator pickle” recipe. It has not been processed in a water bath canner, so it is not safe for pantry storage. You must keep the jar in the refrigerator, where it will stay safe and delicious for months.

Q3. Can I make this spicier?

Absolutely. If you are a true heat seeker, you can add Habanero or Serrano peppers instead of jalapeños. You can also increase the cayenne pepper or add a tablespoon of hot sauce directly into the brine while boiling.

Q4. What if I don’t have a half-gallon jar?

No problem! You can split the ingredients between two standard quart-sized (32 oz) Mason jars. Just divide the brine and goodies evenly between the two containers.

Spicy Hot Pickled Eggs and Kielbasa: The Ultimate Pub Snack

Evelyn Marcella Rivera

This isn’t just a jar of eggs; it is a flavor bomb waiting to happen. Bringing pub-style nostalgia right into your home kitchen, this recipe combines protein-rich hard-boiled eggs with smoky kielbasa sausage and a fiery, vinegar-based brine. Whether you are looking for a low-carb snack or a unique game day appetizer, the patience required for this recipe pays off with a crunchy, spicy, and deeply satisfying bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Marinating Time 3 days d

Total Time 3 days d 30 minutes mins

Course Appetizer, Snack

Cuisine American, Pub Food

Servings 12 servings

Calories 160 kcal

Equipment

• Half-gallon Mason jar
• Large Pot
• Saucepan

Ingredients

  

The Brine

• 1.5 cups water filtered is best
• 3.5 cups white vinegar
• 1/2 tsp cayenne pepper
• 2 tbsp red pepper flakes
• 1.5 tbsp black peppercorns whole
• 2 tbsp kosher sea salt do not use table salt
• 2.5 tbsp pickling spice
• 1 tbsp sugar
• 3 leaves bay leaves whole

The Goodies (Jar Fillers)

• 12 large hard boiled eggs peeled completely
• 4 cloves garlic peeled
• 1 medium onion sliced into strips
• 5 peppers jalapeños sliced into rounds
• 1 package Kielbasa Sausage sliced into coins

Instructions

 

• Perfect the Hard Boiled Eggs: Bring a large pot of water to a boil. Gently lower in 12 eggs and simmer for exactly 8 minutes. Immediately transfer to an ice-water bath for 5 minutes (this makes peeling effortless). Peel and refrigerate.
• Prep the Vegetables and Meat: Slice the onion into strips, peel the garlic, slice the Kielbasa into 1/2-inch coins, and chop jalapeños into 1/4-inch rounds (keep seeds for heat).
• Create the Spicy Brine: In a saucepan, combine water, vinegar, cayenne, red pepper flakes, peppercorns, salt, pickling spice, sugar, and bay leaves. Boil over medium-high heat, then reduce to low and simmer for 10 minutes.
• Layer the Jar: In a clean half-gallon Mason jar, layer ingredients: onions/garlic at the bottom, followed by jalapeños, Kielbasa, and eggs. Repeat the pattern until the jar is packed full.
• Brine and Seal: Pour the hot brine into the jar, filling just below the rim. Wipe the rim with vinegar to ensure a clean seal. Close tightly with the lid and let cool on the counter until warm.
• The Hardest Part (Waiting): Place the jar in the refrigerator and wait at least 3 days before opening to allow the flavor to penetrate.

Notes

These will keep in the fridge for up to 3-4 months. The sodium content is high due to the brine and cured sausage, but the sugar is mostly for balance and not heavily absorbed.

Keyword keto, Low Carb, Pickled, Spicy