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.
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!
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!
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!
Easy Pickled Eggs (No Canning Required)
Ingredients
- 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
- ⅓ cup sugar
- 4 teaspoons pickling spices
Instructions
- 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).
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, 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.
Like our recipes?
Follow us on Pinterest!
More Recipes You’ll Love
great pickled egg recipe
This is a taste preference, so please take this with a grain of salt. The recipe was super easy to make, and I loved all of the ingredients, but I did not love how sweet it turned out. If you’re going for bread-and-butter pickled eggs, this is perfect. If you’re thinking more dill pickle, definitely use less salt. I have never had a pickled egg before in my life, so they may all be sweet and I just don’t know. I appreciate how easy and well- laid out the recipe was.
How big a jar for 12 eggs?
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.
Why do you have to refrigerate the pickled eggs, you see them on shelves in pubs in England all the time, my mother used to make them with malt vinegar and never refrigerated them. Love you recipes
Hi Andy, to err on the side of food safety I refrigerate them. I am so glad you are enjoying the recipes!
You’re still sanitizing your jars by boiling correct?
We are not canning so are not sanitizing the jars. They are clean from the dishwasher. But sanitizing never hurts! Enjoy the recipe Alan.
Making these as we speak. So far so good. I made a potato salad recipe from you that is now my go-to for three holiday seasons. I looked for a pickled egg recipe and here you are again. It’s cooking and smells wonderful. Thanks
So glad you’ve loved the potato salad Sandi!
Hi! Can you clarify how much percentage is vinegar you use? For me white vinegar is 10% but looking in google other countries uses 5 to 7% (which is cider, vine vinegar for me), thank you.
The vinegar used in this recipe is 5%. Enjoy Larry!
I made these. I did think it was way too sour! Are you sure it’s 3 cups Vinegar and one cup water?
And only one tblspn salt?
I’m sorry you didn’t enjoy these eggs as much as we do Karen. The recipe is correct as written.
Do you add the spices in the vinegar mix to the jar as well, or discard them? I added them to the jar, but now I’m worried they may throw off the flavor.
I add the spices to the jar as well.
I have NEVER had a pickled egg but always wanted to try one, saw this recipe and thought it was easy enough to try, so I made them yesterday, I can’t eat beets but used a red onion so they are very pretty. Also don’t use sugar so I replaced it w/ Splenda..now waiting the week to try them. Reason for this post: I did not use all of the cooked onion marinade, but it tasted good so I kept it. Tonight I mixed it w. Some ranch dressing for my salad, and it was delish. Just wanted to share.
I love that idea so much Joyce, thank you for sharing!
I made a triple recipe with 36 eggs… you wouldn’t believe I couldn’t find Any pickling spice?! I researched it and have tried Chinese five spice (4 tsp) mustard seed (4 tsp) ginger (2 tsp) and allspice (2tsp) also no fresh dill so I added dried to the jars instead? Also used Stevia instead of real sugar for keto friendly..And also boiled with three jalapeños… a massive amount of juice, and onions mostly left over. Even just those taste amazing!! I can hardly wait a week to try the eggs!!!
I can’t wait to hear how that turned out for you, Keith! Sounds delicious.
I’m confused…. instructions say …
Refrigerate at least 3-4 days before eating (1 week is best).
Which is it 3-4 weeks or 1 week??
They can be eaten after 3-4 days but the flavor is best after a week. Hope this helps!
Best and easiest recipe I’ve used yet. Everyone loves these eggs! I have a hard time keeping up with the demand of friends and family looking for them.
Modification…i use dried dill instead of fresh dill and include it with the spices when simmering.
Thank you.
Disclaimer – I am not a pickled egg expert and honestly I’ve never had a pickled egg before, but we have Silkie chickens and lots of eggs so I gave this a whirl. Followed recipe to a T. Honestly, they taste like a hard boiled egg with a little vinegar splashed on top. Didn’t seem that different than a hard boiled egg. I waited a full week before tasting. Good looking jar of eggs tho!
Sorry to hear that, Eric. This recipe is usually such a hit with readers. Did you place all of the seasonings in with the vinegar when bringing it to a boil? That helps the flavors all meld together.
Didn’t try yet I’m going to make today thank you
While I have not yet made these, the recipe sounds great! I was unable to read the reviews so I have a question that has been perhaps answered.
How long might they be left in the refrigerator? We are trying to preserve food just in case….
Hi Linda, we have not tried canning these but they will last for a couple of weeks in the refrigerator!
This is a great pickled egg flavor! I highly recommend trying this recipe. I am German, dutch, Irish and we have eat pickled eggs with our beer for generations. A must have for any bar!
Very good and easy to boot. Thnx Holly for a great recipe and a way to use up eggs that would otherwise be thrown out
So glad you loved them Chuck!
I was putting up about 6 doz. eggs (small) I used your mix and now I can’t wait a week to taste. It tasted mighty good out of the pot…
I hope you love it just as much, Alex. Enjoy!
What size jar holds the 12 eggs.
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 fit a dozen in a 1L jar
The recipe looks delicious but I’m confused. You said 12 eggs but in the recipe you say only 3 eggs in the jar. And 4 cups of liquid. So you’re saying f use 4 jars. So each jar will hold 1 cup of brine liquid? Please clarify.
Hi Ed, in Step 3 we “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.” So you will want to continue adding 3 eggs and topping with cooked onions slices and dill until the jar is full or you use all 12 eggs. Hope that helps!