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a jar of pickled egg recipe with fresh dill, onions, and pepercorns
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5 from 5 votes

Pickled Eggs

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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: quick pickled
Servings: 8 eggs
Author: Lisa Longley


  • 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.