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Homemade Pickled Egg Recipes
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4.34 from 98 votes

Pickled Eggs

Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: pickles
Cuisine: American
Keyword: pickled eggs, Preserving Eggs
Servings: 10 Servings (Makes One Quart or 9-10 eggs)
Author: Ashley Adamant

Equipment

Ingredients

Beet Pickled Eggs

  • 9-10 hard-boiled eggs peeled
  • 1 cup white vinegar
  • 1 cup beet juice or beet cooking water
  • 1/2 small onion
  • 2 Tbsp. sugar
  • 2 Tbsp. salt
  • 6-8 cloves
  • 4-5 allspice berries
  • 1 cinnamon stick

Bread and Butter Pickled Eggs

  • 9-10 hard-boiled eggs peeled
  • 2 cups white vinegar
  • 1/2 small onion sliced
  • 3-4 garlic cloves
  • 2 Tbsp. salt
  • 1/2 cup sugar
  • 1 tsp mustard seeds
  • 1 tsp celery seed
  • 1 tsp ground turmeric

Dill Pickled Eggs

  • 9-10 hard-boiled eggs peeled
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 small onion sliced
  • 3-4 garlic cloves
  • 2 Tbsp. sugar
  • 2 Tbsp. salt
  • 1 tsp mustard seeds
  • 1 tsp celery seed
  • 1 tsp coriander seed
  • 1 tsp dill seed
  • Fresh dill sprigs if available

Spicy Jalapeño Pickled Eggs

  • 9-10 hard-boiled eggs peeled
  • 1 1/2 cups white vinegar
  • 1/2 cup water
  • 2 Tbsp. salt
  • 1 Tbsp. sugar
  • 1 or 2 Jalapeños sliced
  • 1/2 onion sliced
  • 3-4 garlic cloves
  • 2-4 bay leaves
  • 1 tsp coriander seeds
  • 3-4 cloves
  • 3-4 allspice berries

Instructions

  • Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
  • Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
  • Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
  • Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
  • Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
  • Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
  • Pickled eggs should last 3-4 months in the refrigerator.

Notes

Date the jars when you make the pickled eggs, but obviously, if there's any question as to whether or not they're good, when in doubt, throw it out.
Do not can pickled eggs, there is no safe method for canning pickled eggs at home. They must be kept in the refrigerator at all times.

Nutrition

Serving: 1egg | Calories: 95kcal | Carbohydrates: 4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 1209mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg