Easy Pickled Eggs (No Canning Required)

This post may contain affiliate links. Please read my disclosure policy.

These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! With no canning required, this recipe contains just the right combination of sweet, sour and salty.  

These Pickled Eggs are the perfect on the go snack or a make a yummy sandwich filling! Add them to your Charcuterie Board along with Pickled Asparagus and Spicy Dill Dip.

Pickled Eggs in jar with dill

Way back in the day, when refrigeration was a problem or even non-existent, canning or pickling was the only option to preserve foods meant for consumption at a later date. Many people would preserve their fruit, vegetables and even meats such as sausage and chicken in order to store them for the long winter months.

Today we are fortunate to have fresh fruit, vegetables and meat year round so the need to ‘can’ or pickle our food is really not necessary. While pickling isn’t needed for preservation, it definitely is delicious to pickle foods from eggs and onions to jalapenos and even cherries!

egg cut in half

My husband absolutely LOVES pickled eggs and he swears that these are the best he’s ever had! They’re so simple to make and don’t require any canning or special equipment, just a very quick brine, a few slices of onion and some boiled eggs.

While this Pickled Egg Recipe is simple enough to make, I love to use my Instant Pot, which makes it even simpler! Not only is it super quick, but using a pressure cooker makes the perfect hard-boiled egg every time. If you do not have an Instant Pot, you can also prepare the perfect hard-boiled egg with this simple stove top method.

Pickled Eggs are great as an appetizer, as a snack or even chopped up for a delicious egg salad sandwich! Very often you will see pickled eggs in pubs or bars and this is because they go very well with a nice cold glass of beer! Once your eggs are gone, be sure to keep the onions… they’re the most delicious addition to salads and sandwiches (I actually just love eating them right out of the jar)!

Tips for Pickled Eggs

  • Hard boil your eggs using a pressure cooker for perfect results every time.
  • Choosing a pickling spice without cloves will help keep the brine from turning brown.
  • You can substitute cider vinegar for the white vinegar for a different flavor.
  • Using red onion or a few slices of beets will make your eggs, pretty and pink!
  • Add extra dill or even a few slices of jalapeno for a little bit of zip!

Pickled Eggs in jar with no lid

I love the look of homemade goods – they just look like they were made with love (and they always seem to be received with love too)! These Pickled Eggs make a great gift for a special occasion or simply to bring as a hostess gift the next time you are asked over for dinner! Simply tie some ribbon or raffia around the lid and you have an instant homemade gift that will surely be appreciated!

Rediscover the art of pickling with this yummy Pickled Eggs Recipe! Your friends and family will be so impressed –  you don’t even have to confess how easy it really was!

Pickled Eggs in jar with dill
4.93 from 170 votes
Review Recipe

Easy Pickled Eggs (No Canning Required)

Prep Time 10 minutes
Cook Time 5 minutes
Servings 12 eggs
Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!


  • 12 hard boiled eggs peeled and cooled
  • 2-3 sprigs fresh dill
  • 1 clove garlic
  • 3 cups white vinegar
  • 1 cup water
  • 1 teaspoon coarse salt
  • 1 large onion thinly sliced
  • 1 bay leaf
  • cup sugar
  • 4 teaspoons pickling spices

Follow Spend with Pennies on Pinterest


  • Place all ingredients except eggs, garlic, and dill in a saucepan.
  • Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
  • Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
  • Pour the liquid over the eggs and seal the jar.
  • Refrigerate at least 3-4 days before eating (1 week is best).

Recipe Notes

These will keep weeks in the fridge but never last that long. Enjoy the onions on salads or in sandwiches.

Nutrition Information

Serving: 1egg, Calories: 82, Carbohydrates: 2g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 187mg, Sodium: 63mg, Potassium: 79mg, Fiber: 1g, Sugar: 1g, Vitamin A: 274IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Snack
Cuisine American

More Recipes You’ll Love

Dill Pickle Deviled Eggsa tray of Dill Pickle Deviled Eggs

BLT Avocado Egg Saladcreamy avocado egg salad in bowl

Bacon Avocado Deviled Eggs

avocado Deviled egg with bacon on top

two pictures of Pickled Eggs
Pickled Eggs in jar
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. Hello, made these and they are delicious! Thank you so much for sharing. Just a quick question, can I reuse the brine to add more boiled eggs to it, or should I just throw it out and remake everything again?
    Thanks again!

  2. Looks great. I’m going to do it. What do you think is the max they will hold? Refridgerated? Unrefridgerated? I’m thinking of storing up my canned foods.

  3. I made these and they turned out great. Loved the hint of sweetness from the sugar. You mentioned they last a few weeks in the fridge, is that starting from Day 1 or starting from when their ready (after 1 week)?5 stars

  4. Hello, Is it necessary to boil the liquid mixture? And why is that? And does it matter if a little bit of the egg is poking out of the liquid because it is floating?

    1. Yes Jo, we boil the mixture to make sure it comes together correctly, that the salt and sugar dissolve, and that the flavors meld nicely together. I’d make sure the egg is submerged in the liquid. Enjoy the pickled eggs!

  5. This is the BEST pickled egg recipe ever!! It’s a family tradition for us all to make pickled eggs, many times during the year. We have all made great batches of pickled eggs, but this is the absolute best!! I’m the reigning queen of pickled eggs now, and all my brothers are slightly jealous of my eggs now! Than you for the amazing recipe!!5 stars

  6. I love taking old veggies and tossing them in the leftover pickles jar. Forget about it and come back in a week or two..5 stars

  7. How strong is the taste of the salt? I’m thinking about doubling the salt or adding soy sauce in addition to the salt present.

    1. We find it to be just the right amount of salt for our liking. If you prefer it saltier, you could certainly add a little bit extra.

  8. Thank you for the good recipe. I tried one on the 3rd day. It was too vinegary. Tried one from the same batch on the 4th day it was much better, and I will make these again. They do get better the longer they pickle. I used apple cider vinegar, McCormick pickling spice, dried dill, and some crushed hot pepper. Eggs did discolor, but are still good.5 stars

  9. I followed the recipe exactly and they are great – my question is: do I leave the eggs in the pickling solution after a week or should I take them out and put them in something else?
    Thanks5 stars

    1. Hi Dawn, for that delicious pickled flavor you can increase the vinegar if you would like. For best results, we like to let the eggs sit in the brine for a full week as well.

    1. Hi Bry, the sugar balances out the vinegar in the recipe. You probably could omit the sugar but the eggs may turn out too sour to be enjoyed.

    1. Hi Julie, dill seed is more bitter tasting so you could try it but the flavor will be different from expected. Hope that helps!

  10. Followed the recipe exactly and half of the eggs shells stuck the same. What a mess. The eggs were fresh so unfortunately it did not work.1 star

    1. Theresa if your using fresh from the farm or hen eggs they’re IMPOSSIBLE to peel Without making a MESS. It’s Best to let them set out on the counter for about 7-10 days before boiling them, then they will peel nicely.

    1. For this recipe, we used a jar that was just over a quart. If you do not have a jar that size you can divide this recipe up into smaller jars as well.

  11. I quadruple this recipe and use a 1 gallon jar.. also add one small sliced up (raw beet for color) it does not hange the flavor, and also chop up a package of smokies into 1 inch pieces to toss in.. great snack for a football or hockey game, or just when having a few beers.. CHEERS!!!

    1. can’t edit, but also add in to the layers a few dried chili peppers (not crushed) and also layer the smokies pieces as well

  12. Just poured the liquid over my eggs. I had to omit the pickling spice as my husband and I both know from experience….well, we hate the flavor. Tasted the onions before pouring, delicious! Can’t wait to try them in a couple of days!