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.
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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.
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.
- Boil eggs, peel, and cool completely.
- Prepare the brine by boiling on the stove for 2 minutes.
- 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!
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!
Ingredients
- 12 large hard boiled eggs peeled and cooled
- 2 to 3 sprigs fresh dill
- 1 clove garlic
Brine
- 1 large white onion thinly sliced
- 3 cups white vinegar
- 1 cup water
- ⅓ cup granulated sugar
- 1 teaspoon coarse salt
- 1 bay leaf
- 4 teaspoons pickling spices
Instructions
- 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).
Notes
- 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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Spectacular! I made a small jar (6) to test the recipe and it didn’t last! These were so delicious. My preference, I added 1/2 cup more vinegar, Himalayan salt and used an extra onion. Thanks for the recipe!
I’ve made a lot of pickled eggs in my life using a lot of different recipes. This one is the best! Great flavor after just 4 days.
try peeling using a spoon
looks great! I’m trying it out.
Would like to know how long a boiled and peeled egg can last in vinegar
According to the National Center for Home Food Preservation, they can last several months in the fridge in a brine.
Awesome recipe
Just the way Mom used to make them!
My husband and I travel in our camper and I need a easy recipe to make pickled eggs
That sounds like so much fun Teresa!
Picked eggs got me
I hope you enjoy them Beverly!
Hello, I just made a batch and was wondering if its alright if the egg yoke is showing on some of the eggs. I am bad at peeling!
I’ve never had that happen, so can’t say for sure how long they’ll last David. I’m sure they’ll taste great and you’ll eat them up quickly!
After you cook the eggs put them in ice water . Then peel them as soon as they are cool enough to touch .
Hi David! Good question. I make a lot of ramen eggs and what I learned while in Japan is that if you stir the eggs gently for the first couple of minutes of cooking it ensures that the yolks will be in the middle.
Thank you for sharing your tip Sharon!
Luv ur site! as well as the recipes.
Thank you so much Charles!
What are Pickleing spices? Thanks!
Pickling spices are a blend of spices used for pickling vegetables and in this case, eggs. You can find them at Amazon or at your grocery store.
This recipe is fabulous! May I ask which brand of pickling spice you use? Your brine is very clear but mine didn’t turn out clear. I didn’t have the pickling spices so found a homemade one online using what I had. The only difference was I only had ground coriander instead of seed so I’m not sure if that caused the brine to be tannish. Thank you for sharing your recipe.
So glad you love these pickled eggs Charlotte! I’m not sure of the brand, but I used a pickling spice without cloves.
We loved the pickled eggs especially the onions
So glad you loved them!
Sorry these eggs are horrible .. taste like vinigar. I will stick to the easy German pickled eggs . 1 cup apple cider vinegar, 1 cup sugar , 2 cups red beet juice .. far better pickled eggs recipe . Live and learn
I’m sorry that you didn’t enjoy these easy pickled eggs Todd. We do enjoy the flavor.
I agree with you Todd, these eggs were WAAAY too sour for us! I’m going to stick with the Amish recipe for Pickled Eggs which I’ve previously made. It has the perfect balance of sweet & sour, and plenty of fresh dill. PERFECTION.
Send me the recipe for German style. Sounds good.
Wow….sounds REALLY sweet
Thanks Todd
I could not find a pickling spice without cloves so I made my own without cloves. I really wanted the clear batch when finished instead I got the nasty looking tea color. I used white vinegar must be something else in the spices I used. Disappointed.
Sorry this didn’t work out for you, since i don’t know exactly what was in your spice mix, I can’t say for sure. I hope they tasted great!
What spice blend do you use? Or do you have a good recipe for a homemade spice blend? Up my way all of the spice blends have clove.
There are several varieties without cloves available on Amazon here (just double check the ingredients before purchasing).
If I make these tonight and keep them sealed and covered in the liquid in the fridge, can I expect them to be good for thanksgiving??
They should last a few weeks in the fridge.
Holly, we sometimes have dill pickle juice left after the pickles have all been eaten …I always hate to waste that juice…could hard boiled eggs be added to that?
Absolutely!! You can add in other veggies too (like cucumbers and cauliflower). It’ll last a week or so.
this is how I have always made them. When pickles are gone eggs go in. I use the juice twice then I throw this juice away.
Can you use Dried Dill weed and if so how much ? These sound really good! Going to make!
The flavor is not quite the same, but you can substitute 1 teaspoon of dried dill weed for 3 teaspoons of fresh. About 2 teaspoons of dried dill weed should work!
These pickled eggs are pretty pleasant to eat and easy to make. I always enjoy cooking eggs in many ways which is often so easyy
– Natalie Ellis
Hi Penny, I just made these this afternoon. Couldn’t find my recipe from years ago. I made 2 small adjustments to your recipe so it would be closer to how I remember making them: only 1 tsp pickling spice, extra peppercorns, and no sugar. They look fantastic and we can hardly wait to try them! My husband is thrilled since I haven’t made them in at least 7 or 8 years.
Glad you and your husband enjoyed the recipe Diane!