Do you love the tangy, delicious flavor of pickled eggs? Learn how to make them at home with this easy step-by-step guide. Impress your friends and family with your homemade pickled eggs! It is so easy, just heat the liquid mixture, pour over hard-boiled eggs, cover, and refrigerate for the most flavorful pickled eggs you have ever had.
Enjoy them for a quick high-protein snack, in your favorite egg salad recipe, or on top of a fresh garden salad. They are so easy, and no knowledge of canning skills is required. We love everything pickled around here. Have you tried pickled jalapenos or pickled red onions?
Ingredients Needed
- Eggs: I like to use the large ones, but you can pickle any size
- Vinegar: I like to use a combination of white and apple cider vinegar
- Pickling spices: McCormick makes a pretty good pickling spice
- Other spices: dried dill seed, coarse salt, black peppercorns, and sprigs of fresh dill
- Onion: preferably sweet yellow or Vidalia. Both add sweetness and texture
- Garlic: fresh, of course
How to Make Pickled Eggs
Hard boil a dozen eggs, peel them, and place them in a mason jar or taller bowl that does not require too much liquid to soak them. Meanwhile, make the brine by adding both kinds of vinegar, water, pickling spices, dill seed, salt, black peppercorns, and onions to a saucepan and bringing it to a boil.
Then, simmer for about five minutes. Pour over the hard-boiled eggs and add the fresh dill sprigs, onion slices, and garlic cloves. Finally, cover it with the lid, place it in the refrigerator, and let it sit for 3-4 days before enjoying.
Preparation Tips
- For whiter eggs, remove most of the cloves from the pickling spice.
- Pickled eggs are best after several days in the pickling solution; however, I have enjoyed them after twenty-four hours. The longer the eggs stay in the brine, the stronger the pickle taste.
- Store the pickled eggs in an airtight container in the fridge. They should be refrigerated and below the brine solution at all times. They will last up to 3 months when properly stored.
- Enjoy the pickled onions in the jar as well. They are delicious.
Steam the Eggs for Easy Peeling
I have never had trouble peeling steamed eggs. Fill a large saucepan with enough water to reach the bottom of a steamer basket. Bring it to a boil and carefully add the eggs to the steamer basket using a long-handled spoon or tongs.
Cover the pot and steam for 12-15 minutes. A single layer of medium eggs will require less time, while a double layer of large eggs will require the most time. Remove eggs to icy cold water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down quickly.
More Egg Recipes
Grandma’s Pickled Eggs
Ingredients
- 12 large eggs hard boiled and peeled
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons pickling spices
- 1 teaspoon dill seed
- 1 teaspoon coarse salt
- 10 black peppercorns
- 1 sweet onion thinly sliced
- 3 sprigs fresh dill
- 2 garlic cloves
Instructions
- Place the peeled eggs in mason jars or a tall coverable container.
- Add both kinds of vinegar, water, pickling spices, dill seed, salt, black peppercorns, and onions in a saucepan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
- Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, and refrigerate for 3-4 days before enjoying!
Notes
- Follow my tips for hard-boiling eggs, with the most important tip being purchasing eggs that are close to expiration.
- For whiter eggs, remove most of the cloves from the pickling spice.
- Pickled eggs are best after several days. However, I have enjoyed them after twenty-four hours.
- Keep pickled eggs refrigerated at all times.
- Enjoy the pickled onions in the jar as well. They are delicious.
Nutrition
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Melissa
One of my favorite foods! Great recipe can’t wait to do it again soon!
katerina @ diethood.com
I am so excited to try this!! Pickled eggs sound SO good!!
Erin
This totally reminds me of grandma’s house. I’ve never tried making pickled eggs, but giving it a whirl!
Barb
Trying to figure out how many 1 quart jars. About how many large eggs to 1 quart jar. And do I make a batch of brine per jar? First time pickling or canning. Planning on making them today, hoping someone can answer. Thank you
Beth Pierce
About six eggs to a one quart jar and there is enough brine fluid to cover two of these jars for the complete recipe. I sometimes half the recipe. Please store these in the refrigerator as they are not shelf stable.
Shadi Hasanzadenemati
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
Renee Goerger
I didn’t think I’d be a fan of pickled eggs but I tried your recipe and I was wrong. I do like pickled eggs!
Toni
This is really awesome!! Such a great way to preserve eggs!
Natasha
This is the first time that I tried making pickled eggs and we loved it! It’s so full of flavor and you it’s also great that it can be stored in the refrigerator for weeks.
Laura Reese
This recipe is such a classic. I loved it.
Jacqueline Espina
What are pickling spices?
Beth Pierce
McCormick spice sells a blend that is cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chillies, cloves, black pepper, mace and cardamon.
wilhelmina
I love making “forgotten” vintage recipes like this. It’s almost like a tie to the past 🙂
Suzy
This is such a great idea! Didn’t know how easy it was to pickle eggs!
Chelsea
These are sooo delicious and so fun!! Thanks for sharing!!
Gretchen
I grew up on pickled eggs in pickled beets. Mom always made them with the left over Easter Eggs. As a child, I loved the deep pink eggs. They were served on a cold plate of lettuce, sardines, and pink eggs!
Beth Pierce
How delicious! What a great childhood memory!
Anna
Grandma’s recipes are always the best! I have everything to make this. Thanks for sharing!
Katie
So unique and fun. Can’t wait to try these!