Pickled Eggs are sure to become your new favorite snack! Easy to make and perfect for keeping in the refrigerator for a quick grab and go energy boost!
I’m slowly making my way through pickling all the things. Quick pickling recipes are so easy, and they make for the best condiments. I have so many great recipes, you can see them all here: Pickled Recipes.
I have a jar of these Pickled Eggs in my refrigerator at all times. They are perfect for snacking on. This recipe keeps in the refrigerator for three months, making this an ideal way to use up left over Easter eggs.
I also have instructions for making hard boiled eggs on the stove top and making Instant Pot hard boiled eggs, so you can make this easy healthy snack all year round.
“Very easy to make and very tasty I love this recipe.”
How to Make Pickle Eggs
- Hard Boil Eggs: Place eggs in a single layer in a saucepan. Cover with water and bring to a boil. As soon as the water boils, remove from the heat and cover. Let sit for 12 minutes and then transfer to ice cold water for 5 minutes. (Or make in the Instant Pot. This is always my preference since they peel like a dream.)
- Peel Eggs: Peel the hard boiled eggs. The easiest eggs to peel, I’ve found, are the ones that are hard boiled in the Instant Pot.
- Create Brine Mixture: Bring water and vinegar to a boil in a sauce pan. Stir in salt and sugar.
- Combine Everything: Add the eggs to a mason jar and fill with brining liquid (you may not need to use all of it). Then add in the seasonings. You can switch these out with some of the alternatives listed below.
Instant Pot Hard Boiled Eggs
Egg Pickling Brine
The brine for this recipe is a simple combination of vinegar, water, salt, and sugar. The combination of vinegar and water is important because vinegar alone would be too strong. Salt is a standard ingredient in brines, and makes for that perfect picking taste you are used to. The sugar in this recipe is really minimal and I urge you not to skip it. It helps balance the acidity of the vinegar.
For this recipe, I picked out the flavor combination that I would enjoy most.
- sliced white onion
- whole garlic cloves
- fresh dill
- bay leaves
Here are some other ingredients you could swap in. This is a great recipe to experiment with.
- Red Onions: These will give your eggs a fun red hue.
- Roasted Beets: Some swear by pickling beets and eggs together and won’t do it any other way.
- Red Pepper Flakes: If you want to add a little spice to the recipe, 1/4 to 1/2 teaspoon would be wonderful.
- Mustard Seeds
- Ginger: Whole ginger that has been sliced thin, would be amazing. Pickled ginger is one of my favorites.
These are best after pickling in the refrigerator for one week.
No. This recipe was not written for canning and these need to be stored in the refrigerator.
These can last in the refrigerator for 3 to 4 months. As always use your best discretion. If this recipe smells off, they should be discarded.
Pickled eggs are a combination of eggs, vinegar, and a little sugar and salt with some seasonings. Given the high protein content of eggs, these are a great healthy snack in moderation.
Other Healthy Snacks
If you need more healthy snack ideas in your life, check out the following:
If you make this pickled egg recipe or any of my other recipes, please leave me a comment and let me know what you think!
- 8 large eggs hard boiled
- 1 1/4 cups white vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1/2 small yellow onion sliced
- 3 garlic cloves smashed
- 1 tablespoon fresh dill or several sprigs
- 1 bay leaf
- 1 teaspoon black peppercorns
- To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes. Peel the eggs.
- Bring the water and vinegar to a boil in a small saucepan. Stir in the sugar and salt until it has dissolved. Remove from the heat.
- Fill a 1 quart mason jar with the eggs, onion, garlic, dill, bay leaf, and black peppercorns. Top with the vinegar mixture. Seal and refrigerate for at least 1 week. Enjoy within 3 to 4 months for best quality. Please note that this recipe is inteded for refrigeration only and not for canning.
Kate Pigula says
Years ago when I tended bar there was always a huge jar of pickled eggs on the bar that they sold. It was never refrigerated.How is it possible for them to sell them like that? I would be afraid to eat them.
Sorry , I do not see water as to mix with vinegar … Is it half and half?
Lisa Longley says
If you click “jump to the recipe” at the top of this post, it will take you to the recipe card with all the measurements and instructions. You should have had to scroll past it to leave this comment. It is 1 1/4 cups vinegar to 3/4 cups water.
I have made this recipe 4 times since the summer started. My husband and I love it. It’s not a strong pucker-your -lips vinegar taste which we appreciate. Thanks, Lisa
Lisa Longley says
Sandra, I’m so happy that you and your husband enjoy this recipe as much as I do!
Anna Lewis says
My cousin adds some white onion strips, raw cauliflower, and some round sliced summer sausage to the eggs. He snacks on it when he drinks a beer. LOL! He uses a gallon glass jar. It is so good!
Can I use minced garlic if I don’t have any garlic cloves to smash up.
Lisa Longley says
Love your recipes.
Lisa Longley says
I’m so glad to hear that!