These 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.  

Pickled eggs are a great on-the-go snack or add them to a charcuterie board along with pickled asparagus and spicy dill dip.

Easy Pickled Eggs in a jar

Ingredients for Pickled Eggs

  • Eggs: You’ll want hard boiled eggs which can be done in an Instant Pot, on the stove, or in an air fryer. Peel the eggs and cool completely.
  • Brine: The brine for this recipe is the perfect balance of sweet and sour. I use white vinegar but you can substitute apple cider vinegar if you’d prefer.
  • Onion/Garlic: I add a little bit of onion and garlic to this recipe. Cooking the onion in the brine adds a little bit of extra flavor.
  • Sugar: A little white sugar balances the vinegar.
  • Spices: I love the addition of fresh dill to these eggs. Along with dill, you’ll need coarse salt, a bay leaf, and some pickling spices. If possible, choose pickling spices without cloves (or pick out cloves if you see them); cloves can discolor the eggs.
egg cut in half

How to Make Pickled Eggs

This pickled eggs recipe is so simple, it doesn’t require canning or special equipment, just a very quick brine, a few slices of onion, and some boiled eggs.

  1. Boil eggs, peel, and cool completely.
  2. Prepare the brine by boiling on the stove for 2 minutes.
  3. Place the eggs in a jar and add the garlic, dill, and brine. Cool completely and refrigerate.

Holly’s Tips

  • Hard boil the eggs using a pressure cooker or air fryer 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.
  • Using red onion or a few slices of cooked beets will make your eggs, pretty and pink!
  • Add extra dill or even a few slices of peppers or jalapeno for a little bit of zip!
Pickled Eggs in jar with no lid

What to Do with Pickled Eggs

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)! This homemade pickled egg recipe makes a great gift a hostess gift, simply tie a ribbon around the lid.

  • Pickled Eggs are great as an appetizer, as a snack, or even chopped up and added to an egg salad sandwich!
  • Pickled eggs are great as a snack with a cold beer.
  • Add them to a charcuterie board, a salad, or sandwiches. They’re a great addition to potato salad too.
  • 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)!

More Things to Pickle!

Did you make these Pickled Eggs? Be sure to leave a rating and a comment below!

Easy Pickled Eggs in a jar
4.95 from 335 votes↑ Click stars to rate now!
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Easy Pickled Eggs (No Canning Required)

Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 3 days
Total Time 3 days 15 minutes
Servings 12 eggs
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  • 12 large hard boiled eggs peeled and cooled
  • 2-3 sprigs fresh dill
  • 1 clove garlic


  • 1 large onion thinly sliced
  • 3 cups white vinegar
  • 1 cup water
  • cup sugar
  • 1 teaspoon coarse salt
  • 1 bay leaf
  • 4 teaspoons pickling spices


  • In a medium saucepan, combine onion, white vinegar, water, sugar, salt, bay leaf, and pickling spices.
  • Bring the mixture to a boil, reduce to a simmer, and let simmer for 5 minutes. Remove from the heat and cool slightly.
  • Add a garlic clove to an empty glass jar, and place 3 hard-boiled eggs on top. Layer the eggs with some of the cooked onion slices and a sprig of fresh dill. Repeat this layering process until the jar is full.
  • Pour the pickling liquid over the eggs.
  • Close the jar and refrigerate for at least 3-4 days before eating (1 week is best).


  • Cooked or canned sliced beets can be added to the eggs. If using canned beets, replace the water with the beet juice.
  • You can add more or less sugar to taste.
  • I use a 1 qt jar, if your jars are smaller, these eggs can be divided over several smaller jars.
  • These will keep for weeks in the fridge. Enjoy the onions on salads or in sandwiches.
4.95 from 335 votes

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, Side Dish, Snack
Cuisine American

Easy Pickled Eggs in a jar with text
Egg cut in half with writing for Easy Pickled Eggs
pickled eggs in a jar for Easy Pickled Eggs with writing
egg cut in half and eggs in a jar for Easy Pickled Eggs


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. The ingredient amounts are listed above this comment box. You can also click the JUMP TO RECIPE BUTTON at the top of any post. Hope that helps, enjoy!

  1. I made this yesterday, and of course it is too early to try the eggs… BUT.. I had leftover brine, and I had a thawed pork shoulder roast, so I put that pork shoulder roast in a crock pot, poured over the pint of brine and a dumped a bunch of BBQ sauce on it and turned it on low overnight. OMG it is so good! I recommend making these the day you are planning on slow cooking a pork shoulder roast.5 stars

    1. We have only made this recipe as listed but maybe another reader has tried and can offer some advice!

    1. We wash and prep the jars but since we aren’t canning this recipe we don’t take the extra step to sterilize the jars.

  2. I have made these twice. I really love how simple the recipe is and how tasty the eggs are after pickling. I did add one step the second time which really made a huge difference. before placing the eggs in the jar I pierced each egg multiple times with a corn on the cob holder. The little metal prongs on the holder are the perfect size. This allowed the brine to penerate the eggs more quickly and without damaging the egg itself. In 4 days the entire egg was pickled to include the yolk. In 7 days they was sooooooo good.5 stars

  3. first time tring this,we raise chickens an hv many extra eggs,,says to put in refrigerator an cooling,,do they hv to stay in frig?5 stars