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.
This recipe ended up making a brownish coloured vinegar mixture not the clear mix as shown in the above photo. Where is the error in this recipe?
Did your pickling mixture have cloves? Choosing a pickling spice without cloves will help keep the brine from turning brown (you can find this info in the tips section). Hope that helps.
I pack as many onions as I can fit because they are just as good as the eggs. I eat them straight out of the jar too!
These recipes seem so simple. I’ve always loved to cook but being disabled has really slowed me to a snails pace. So thank you because the kitchen and cooking still holds a dear place in my heart.
So happy you are enjoying our recipes, Teresa! Have fun cooking :)
Can’t wait to make these!!!
Can you reuse the pickling juice?
Hi Kamee, I wouldn’t recommend it. It is always best to start fresh for every batch :)
I can’t wait to try these!
Can anyone tell me if the sugar will make them sweet or is it just a good balancer for the vinegar? I don’t think I would want a sweet egg.
I don’t find these to be sweet.
Can you use picking salt and picking viniger at the same time or will that not be a good idea
That should work fine Pamelia!
Great pickled eggs and super easy!
This recipe is so good. I have tried many pickled egg recipes, but this is by far the best. It is great for lunch with a salad on the side. Thank you.
I can’t find white vinegar. Only distilled whit vinegar
I haven’t tried this with distilled vinegar so I can’t say for sure how it would change the recipe. Distilled vinegar, depending on the brand, can be a bit less acidic.
I can only find distilled white vinegar.
You can substitute cider vinegar for the white vinegar.
this looks like fun to make excited !!!
New to site. Looks like many cool recipes inside!
I cant wait to make your pickled eggs going to make them right now. Thanks for sharing. Keep safe and be happy. Ginny
So I grew up canning everything. It was a family affair, with parents, siblings, aunts and cousins all descending on the house to spend weeks canning everything. Those are times, long gone, and I miss them. So I am starting my own canning operation with my kids. I think it is important. Now, I found this, and my days of searching for the places with pickled eggs are over. These things are perfect! And a great way to preserve eggs for a longer time. THANK YOU!!
My eggs turned out very rubbery, is this normal?
If the eggs turned rubbery that is usually a sign that they were left in the pickling solution too long Victoria. How long did you store them in the refrigerator?
You said to seal the jar, however, you didn’t give processing times or if it needs to be under pressure or just water bath. How long can these be stored?
I haven’t tried canning these Charlene. These are added to the jar, sealed, and stored in the refrigerator for a couple of weeks.
Just finished my first pickled egg (after four days of waiting) and it was delicious. This is the first time I have strayed from my grandmother’s wonderful recipe and I am glad I did as these provide a wonderful flavor that is unique and oh so delectable. I still make grandmas “pink” pickled eggs and they serve as a nice compliment to these “white” eggs as guests now refer to them.
So happy you enjoyed these Steve! But Grandma’s “pink” pickled eggs sound delicious too.
Ok, this is probably a stupid question, but when you say seal the jar, you just mean to screw the lid on, right?!?
Yes correct, that’s a great question.
Thank you. Important recipe at this time.
I,ve made several recipes and this one is the best for flavour. My boys and wife just love them. The only thing I must mention is that this recipe is good for 2 dozen eggs, as the large mason jars with eggs in them will only hold cups of liquid. When I make this I make 2 dozen at a time so not to waste the liquid. This recipe can be cut in half if you just want to make 1 dozen, but why’ve would you, they don’t last long in our household.
Thanks for the recipe
What is the size of the jar you used in the above recipe? Did you used two 1 quart jars (six eggs per jar) and if so do you double the recipe?
This jar was a bit larger than 1 quart although I cannot remember the exact size of the jar (and unfortunately don’t have it on hand anymore to check). Any size jars will work fine with this recipe, you may need to divide it over a few jars depending on size.
This recipe does make 12 eggs and can be doubled if needed. I hope that helps.
Hi Holly.
I was looking for a simple recipe for pickled eggs like my Nanny’s favorite one.
I found your beautiful website and made the eggs today.
Remembering my grandmother during the spring time.
Thank you.
I will be looking forward to reading, creating and exploring further.
What a great memory Tracie! I hope you love the eggs as much as we do.