I really enjoy bar snacks, especially when they come with a story. One snack I always remember is the pickled egg from Joe Jost’s, a famous old bar in Long Beach. This bar opened back in 1924 during Prohibition, and even today, people still go there for its simple but classic menu. A cold beer, the special sandwich, and a bowl of pickled eggs with pretzels are what make the place so well known.
The good news is you do not need to visit California to taste these eggs. You can make them at home with just a few basic ingredients. In this guide, I will show you the Joe Jost pickled egg recipe, how to store the eggs safely, and how to adjust the flavor so they taste just the way you like.
Table of Contents
Key Takeaways
- Simple ingredients: Joe Jost’s pickled eggs are made with hard-boiled eggs, yellow chile peppers, pickling spice, vinegar, water, sugar, turmeric, and salt. The peeled eggs are placed in a jar and covered with the brine, then left to soak for a few days.
- Safety first: Always keep pickled eggs in the refrigerator. Do not can them or leave them out at room temperature. The flavors take time to soak in, usually one to three weeks before the seasoning reaches the center of the egg.
- Marinating time: For the best taste, let the eggs sit in the brine for at least one to two weeks. If they sit for longer than a month, they may start to turn rubbery.
- Serving suggestions: At Joe Jost’s, the eggs are placed on top of pretzels, sprinkled with black pepper, and served with a cold beer. At home, you can enjoy them the same way or serve them with sandwiches, on a charcuterie board, or simply as a quick snack.
What are Joe Jost’s pickled eggs?
Joe Jost’s is one of the oldest and most loved bars in Long Beach. It first opened during Prohibition as a barber shop and pool hall, but over time, it became famous for its food and drinks. The menu is simple. People come for cold beer, hearty sandwiches, and the spicy pickled eggs that made the place a landmark.
The eggs are firm, tangy, and slightly spicy. They are served in a small paper bowl with pretzel sticks and banana peppers. Many regulars say they are addicted. You eat one and soon you want another, especially while enjoying a drink.
The bar serves more than four hundred pickled eggs every day, which shows how popular they are. The Joe Jost pickled egg recipe itself is straightforward, and that is why many people try to make their own version at home.
Recipe for Joe Jost Pickled Egg
Joe Jost Pickled Egg Recipe
8
servings15
minutes10
minutes80
kcal25
minutesKeep the screen of your device on
Ingredients
8 hard-boiled eggs, peeled
12 oz jar Yellow chile peppers with brine
2 Tbsp Pickling spice
1 cup White wine vinegar
1½ cups Water
1 Tbsp Sugar
1 tsp Turmeric
2 tsp Salt
How to Make Joe Jost Pickled Eggs
- Step 1 – Boil and peel the eggs
Begin by boiling the eggs until they are hard-cooked. Place the eggs in a saucepan, cover them with cold water, and bring the pot to a gentle boil. Let them cook for about ten minutes. Once done, transfer the eggs to a bowl of ice water. This stops the cooking process and makes peeling easier. Gently tap and roll each egg on a hard surface to loosen the shell, then peel starting from the wide end where the air pocket is. Small or medium eggs work best because the brine soaks into them more easily. - Step 2 – Prepare the spiced vinegar brine
In a stainless steel or enameled saucepan, combine pickling spice, vinegar, water, sugar, turmeric, and salt. Bring the mixture to a boil, then lower the heat and let it simmer for about five minutes so the flavors can blend. Once done, remove the pan from the heat and allow the brine to cool slightly. - Step 3 – Add onions, peppers, and seasoning
While the brine cools, get your glass jar ready. Make sure it has a tight lid and is clean. If you like, place sliced onions, garlic cloves, or jalapeño slices at the bottom of the jar. Add yellow chile peppers from a jar along with some of their liquid. This pepper brine adds extra flavor and is an important part of the original Joe Jost pickled egg recipe. - Step 4 – Combine eggs and brine in a jar
Place the peeled eggs into the jar on top of the peppers. Pour the warm pickling brine over the eggs until they are completely covered. Tap the jar lightly to release any air bubbles. If you need more liquid, add a little vinegar and water in the same ratio of two parts vinegar to three parts water. Seal the jar tightly. - Step 5 – Chill and let the flavors develop
Allow the jar to cool to room temperature, then place it in the refrigerator. It is important to keep pickled eggs chilled for safety. The flavor starts to build in just two days, but for the best taste, let the eggs sit for at least one to two weeks. The longer they rest, the deeper the flavor becomes, though after a month the eggs can turn rubbery. - Step 6 – Serve with pretzels or beer
When you are ready to eat, remove the eggs with a clean spoon or tongs. At Joe Jost’, the eggs are sprinkled with black pepper and served with pretzel sticks and a few chile peppers on the side. You can do the same at home. For the full experience, enjoy the eggs with a cold beer or with root beer if you prefer a non alcoholic drink. A simple sandwich with sausage and mustard on rye bread, similar to Joe Jost’s famous “special,” makes a perfect pairing.
Recipe Video
Tips for Perfect Pickled Eggs
How long to marinate for full flavor
The original recipe says to let the eggs sit in the brine for two days, but they taste much better if you wait a little longer. I find that one to two weeks gives the best flavor. After a week, the eggs taste nice and mild. After two weeks, they have a stronger and tangier taste. Try not to leave them in the brine for more than three months, because the egg whites can turn hard, and the flavor will not be as good.
Choosing the right vinegar and spices
The traditional Joe Josts pickled egg recipe uses white wine vinegar, but you can use any vinegar that has about five percent acidity. White vinegar gives a sharp taste, while apple cider vinegar adds a soft, fruity flavor. You can also play with spices. Most pickling spices have mustard seeds, coriander, bay leaves, and allspice. If you like heat, add red pepper flakes or jalapeño slices. For a sweeter flavor, try adding cloves, cinnamon sticks, or star anise. If you want the eggs to look pink, add a bit of beet juice to the brine.
Preventing rubbery egg texture
Sometimes the egg whites turn rubbery if the eggs are cooked too long or if they sit in strong vinegar for too many weeks. To keep them soft and tender:
- Boil the eggs only until they are hard-cooked.
- Use enough water in your brine so it is not too sour. A mix of one part vinegar to one and a half parts water works well.
- Do not leave the eggs in the brine for more than three months.
- Always keep the jar in the refrigerator so the eggs stay fresh and safe to eat.
Flavor Variations
Spicy pickled eggs with jalapeños
If you like your food hot, try making a spicy version. Add a few slices of fresh or pickled jalapeños to the jar along with the yellow chile peppers. You can also drop in a pinch of red pepper flakes or a small dried chile. For extra heat, replace some of the water in the brine with jalapeño pickle juice. Let the eggs sit for at least a week so the spice can soak all the way through.
Sweet and tangy bar-style version
Joe Jost’s eggs are known for their mix of tangy vinegar and a little sweetness. To get that same bar flavor, follow the classic ingredient list and do not cut down on the sugar. A small amount of turmeric gives the eggs their bright yellow color. Serve them with pretzels and a sprinkle of pepper to enjoy the full Joe Jost experience at home.
Mustard or beet-infused brine ideas
If you enjoy bold flavors, add mustard to your brine. A teaspoon of ground mustard and a tablespoon of mustard seeds will give your eggs a rich, savory taste. For a fun pink color, pour in a cup of beet juice and add a few slices of cooked or canned beets. The beets give the eggs a lovely color and a slightly sweet, earthy flavor.
Serving Suggestions
Classic way to serve at a bar or party
At Joe Jost’s, the eggs are served in small paper bowls with pretzel sticks and banana peppers. To enjoy them the same way at home, place one egg in a small bowl with a handful of pretzels, a couple of chile peppers from the jar, and a light sprinkle of black pepper. Add napkins and toothpicks to make them easy to pick up and eat during a party.
Pairing with a sandwich or snacks
Pickled eggs go perfectly with all kinds of simple meals. Their tangy and slightly spicy flavor tastes great with sausages, cheese, or sliced meats. You can make a small platter with rye bread, mustard, cheese, pickles, and sausage, just like the Joe’s Special served at the bar. They also pair nicely with tuna sandwiches, cold cuts, or even a light salad. The sharp vinegar taste helps balance rich or salty foods, making every bite more enjoyable.
How to plate for casual gatherings
If you are serving the eggs at a gathering, arrange them on a wooden board or platter. Cut a few eggs in half to show the bright yellow yolks and the color from the brine. Place pretzel sticks and pickled peppers around the eggs. You can also add small jars of mustard, hot sauce, or other pickled vegetables so everyone can add what they like. Keep the platter cool until you are ready to serve.
Storage and Shelf Life
How to store pickled eggs safely
Always keep pickled eggs in the refrigerator. Never try to can them at home. Make sure you use clean glass jars and sterilize them by boiling in water for at least ten minutes before filling. The eggs should always stay fully covered in the brine. When taking eggs out of the jar, use a clean spoon or tongs so the brine stays fresh and safe.
How long do they last in the refrigerator
Pickled eggs taste best if you eat them within three to four months. Many people prefer to finish them within one month because the texture can become harder over time. If you ever notice a strange smell, cloudy liquid, or bubbles in the jar, it means the eggs have spoiled and should be thrown away.
Can you reuse the pickling brine?
You can reuse the brine once or twice if you handle it carefully. Add a little fresh vinegar or some brine from a new jar of peppers to keep the flavor strong. Always store the brine in the refrigerator and use it within two weeks for the best taste. Do not reuse the same brine again and again. Each batch of eggs makes the liquid weaker and can make it unsafe. If you are unsure, it is always safer to make a new batch of brine.
FAQs
How long do Joe Jost’s pickled eggs need to sit before eating?
You can start tasting the eggs after two or three days, but they taste much better if you wait at least one week. After one to two weeks, the flavor becomes rich and balanced. For a stronger and tangier taste, let them sit a little longer, but not more than three months.
Can I make them without onions?
Yes, you can leave the onions out if you prefer. The eggs will still taste delicious because the main flavor comes from the vinegar, peppers, and spices. If you like, you can replace the onions with a few slices of garlic or jalapeño for extra flavor.
How spicy are the original Joe Jost eggs?
The original eggs have a mild to medium heat. They are not very hot but have a nice warmth from the yellow chile peppers. If you want more spice, add some jalapeño slices or a pinch of red pepper flakes to the jar.
Can I use apple cider vinegar instead of white vinegar?
Yes, you can use apple cider vinegar instead of white vinegar. It gives the eggs a slightly sweet and fruity flavor. White vinegar makes the taste sharper, while apple cider vinegar gives a softer and rounder flavor. Both are good, so it depends on what you like.
How do I keep the eggs from turning rubbery?
Do not overcook the eggs, and do not leave them in the brine for too long. A mix of one part vinegar to one and a half parts water helps keep the texture soft. Always store the jar in the refrigerator and eat the eggs within a few weeks for the best texture and taste.
I used to live walking distance from Joe Jost’s in Long Beach CA. I went there with my roommate at least once or twice a week. That was in the late 70’s. A pickled egg, pretzels, hot yellow pickled peppers and a schooner of beer was only a couple bucks. I have always made the pickled eggs ever since off and on. Definitely a nice snack when hanging out with friends on the weekend (along with your favorite beer of course!).