Pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars, and taverns, and around the world in places where beer is served.

After the eggs are hard-boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings.

[3] Eggs prepared with this method have sometimes had high enough levels of botulinum toxin to cause illness in a human.

Pickled red beet eggs, long a common food at picnics and pot-lucks in the Pennsylvania Dutch country, have diffused into the folk cuisine of the surrounding "English" and become a popular snack that can be bought in supermarkets as far east as the Delaware River.

They last for three to four months (for best quality)[6] and are traditionally found in British public houses[7] and fish and chip shops.

[8][9] German-speaking Anabaptist refugees, who are by now commonly called the Amish, brought their particular variation of the pickled egg to Pennsylvania.

In the 1940s, pickled eggs became very popular, as they were advertised in newspapers as lollipops, and wives were encouraged to make them on a skewer as a creative appetizer.