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 is my go to recipe. Simple, and come out perfect every time. Even with the Jalapenos, it’s not to hot. The beets make them turn pink. The Grand kids love em.
Hi! Love this recipe for pickled eggs. Can the brine be reused by adding more boiled eggs? How long is it “ok” to use the same brine over again?
I haven’t tried using the same brine more than once so I can’t say for sure.
Love all the recipes
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!
Hi Melanie, We wouldn’t recommend it. It is always best to start fresh for every batch :)
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.
These will last for a couple of weeks in the refrigerator!
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)?
Hi Tara, great question! They are good for a few weeks from them being made.
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?
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!
This has become my favorite pickled egg recipe. I always change it ip, add to it; always comes out great.
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!!
That is awesome, Sarah. So happy this recipe helped you gain that title!!
I love taking old veggies and tossing them in the leftover pickles jar. Forget about it and come back in a week or two..
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.
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.
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.
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?
Thanks
Hi Bob, we leave the eggs in the pickling brine while storing.
What can I add to make it taste more pickled?
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.
Is the sugar necessary? Im trying to stay away from all added sugar.
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.
Can I sub dill seed for dill weed?
Hi Julie, dill seed is more bitter tasting so you could try it but the flavor will be different from expected. Hope that helps!
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.
Hi Theresa, for this recipe we use pre-cooked, peeled, and cooled eggs. For tips on cooking and peeling eggs, check out our hard-boiled eggs guide.
The very best way to cook the eggs is in an instant pot!!
Theresa, you did not follow the recipe as is because you kept the shells on.
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.
Going to make this with hot peppers added. What size jar do you use with this recipe?
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.
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!!!
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
Sounds amazing Michael! Thank you for sharing!
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!