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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Ingredients  

  • 12 large hard boiled eggs peeled and cooled
  • 2-3 sprigs fresh dill
  • 1 clove garlic

Brine

  • 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

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.
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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Comments

  1. 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.3 stars

    1. 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.

  2. 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 recipes4 stars

    1. Hi Andy, to err on the side of food safety I refrigerate them. I am so glad you are enjoying the recipes!

    1. We are not canning so are not sanitizing the jars. They are clean from the dishwasher. But sanitizing never hurts! Enjoy the recipe Alan.

  3. 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. Thanks5 stars

  4. 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.

  5. 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?3 stars

    1. I’m sorry you didn’t enjoy these eggs as much as we do Karen. The recipe is correct as written.

  6. 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.

  7. 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.

  8. 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!!!5 stars

    1. 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??

      1. They can be eaten after 3-4 days but the flavor is best after a week. Hope this helps!

  9. 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.5 stars

  10. 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!2 stars

    1. 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.

  11. 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….

    1. Hi Linda, we have not tried canning these but they will last for a couple of weeks in the refrigerator!

  12. 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!5 stars

  13. Very good and easy to boot. Thnx Holly for a great recipe and a way to use up eggs that would otherwise be thrown out5 stars

  14. 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…5 stars

    1. 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.

  15. 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.5 stars

    1. 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!