This easy pickled egg recipe is a great choice for a healthy, high-protein snack to keep on hand. They’re easily stored in the refrigerator, and no canning is required!
They’re the perfect on-the-go snack, are delicious sliced on top of a salad, and great layered on a sandwich. You could also make them into deviled eggs or even a tangy egg salad sandwich.
Why You Need This Pickled Egg Recipe
As a homesteader, I always look for practical and delicious preservation methods, and pickling fits that bill. When you think of pickling, learning how to make pickles or the easy refrigerator pickles method might come to mind.
However, you can pickle more than just cucumbers (think pickled asparagus, lesser-known zucchini pickles, fermented pickled snap peas, and of course, this pickled egg recipe. Here’s why you should give pickled eggs a try:
- Convenient - Pickled eggs are convenient to have on hand for a quick, healthy, and delicious protein snack.
- Versatile - I love that the flavoring options are virtually endless, meaning no matter what I’m craving, a delicious pickled egg will do! I also love that you can make pickled eggs with all kinds of eggs. Unlike other preservation methods, you can use store-bought eggs, farm-fresh eggs, or even farm eggs you’ve had to wash after bringing them in from the coop.
- Easy - Pickling eggs is one of the easiest forms of egg preservation. The technique is very basic, and you likely already have the equipment you need on hand.
- Extended Shelf Life - Unpeeled hard-boiled eggs can last in the fridge for up to one week, but pickling them can extend their shelf life by months.
If you want even more methods for preserving your extra eggs, check out our Egg Preservation Class! Or grab this free guide on how to preserve eggs.
Ingredients Needed
A full ingredients list, including measurements, can be found in the recipe card below.
- Eggs - As mentioned before, this is a great recipe to preserve an abundance of farm-fresh eggs. However, store-bought eggs also work great.
- Vinegar – We like the flavor combination of tangy apple cider vinegar with garlic, chili peppers and turmeric. But plain white vinegar will give you more of a classic pickling brine.
- Salt – We love our Redmond Real Salt for all kitchen (and animal) purposes here on the homestead. Follow that link and use code “HFSalt” at checkout for 15% off your purchase!
Pickled Egg Flavor Variations
Give each of these pickled egg recipe variations a try, or mix and match your flavors until you find what your family loves best.
- Classic Sweet Pickled Eggs – For those who enjoy a touch of sweetness, the classic sweet pickled eggs are a timeless favorite. Add ¼ – ½ cup sugar to your brine and your favorite pickling spices to each jar before filling. Then, top each jar with a splash of beet juice (or add a few slices of fresh beets to each jar).
- Spicy Dill Pickled Eggs – If you prefer a zesty kick, try our spicy dill pickled eggs. Use white vinegar in the base brine recipe. To each jar add pickling spices, garlic, mustard seeds, fresh or dried dill and slices of red onions. To kick it up a notch, add some jalapeno slices.
- Spicy Turmeric - This is my family’s favorite combination. Use whole garlic cloves, red chili pepper flakes, and about a teaspoon of turmeric.
- Other Herbs and Spices (Optional) – If there’s a specific flavor profile you love with your pickled eggs, go ahead and add them! Some classics are dill, mustard seeds and peppercorns.
How to Make Pickled Eggs
Step 1: I prefer to start with Instant Pot hard-boiled eggs, but if you don’t have an Instant Pot, you can simply drop room-temperature eggs into rapidly boiling water (12 minutes for chicken eggs and 15 for duck eggs). Remove the eggs from the water and immediately submerge them in an ice bath. Peel the eggs once they are completely cool.
Step 2: Make your brine by adding the vinegar, water, and salt to a saucepan. Bring to a boil, and allow the salt to dissolve completely. Set the brine aside until needed.
Step 3: Meanwhile, wash your jars well. Choose a flavor variation, and add the seasonings to the jar.
Step 4: Top the seasonings with about ½-1 cup of brine, then layer in your hard-boiled eggs. Try to pack them in nice and tight, but not so tight that the egg whites break or crack. Pour more brine over the top of the eggs until they’re covered. Add a lid and store in the refrigerator. The eggs are good to eat within 3-5 days, but I find they taste best after letting them sit for two weeks.
Recipe Tips
- Hard-boil eggs that are at least a week old; this makes peeling them MUCH easier.
- Before boiling your eggs, take a spoon and gently tap the top of each egg until you hear a “snap.” That snapping sound is the inner membrane breaking, which will make peeling the eggs much easier once boiled. Don’t tap too hard; you don’t want to crack your egg!
- Hard-boil and peel your eggs ahead of time; this makes the day of pickling eggs super fast and stress-free.
- You can mix up this brine and keep it in the refrigerator until you’re ready for it. When I know I have a lot of eggs coming in, I’ll make up a large batch to have on hand for a few batches here and there.
- If you like a nice, clear brine, use white vinegar and avoid using cloves.
- You can substitute white vinegar or rice wine vinegar for a different flavor.
- Adding a few slices of red onions, beets, or beet juice will make your eggs beautifully pink!
- Feel free to experiment with additional flavors like dill, onion, or even jalapeno for some added spice.
- Enjoy your pickled eggs straight out of the jar, serve them on a charcuterie platter, or add them as a tangy addition to salads and sandwiches.
FAQ’s
Pickling eggs involves immersing hard-boiled and peeled eggs in a flavorful pickling brine, typically consisting of vinegar, spices, and other seasonings. Over time, the eggs absorb these flavors, resulting in a fantastic tangy flavor and a longer shelf life.
Pickled eggs can be stored in the refrigerator for up to 2-3 months, but they are best when consumed within the first month for optimal flavor.
Pickled eggs are ready to eat within 3-5 days, but I find they taste best after letting them sit for two weeks.
No, it’s not considered safe to reuse the pickling brine.
Other Posts You May Enjoy
- Quick & Easy Refrigerator Pickles (Garlic Dill Pickles)
- How to Make Pickles (The Best Canning Method)
- Quick & Easy Zucchini Pickles
- Delicious Pickled Asparagus Recipe
- Crunchy Pickled Snap Peas Recipe
Did you try this recipe for pickled eggs? If so, please leave a star ⭐rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Homemade Pickled Egg Recipe
Equipment
- Instant Pot or stockpot to boil the eggs
- Saucepan
- Wooden spoon
- Glass Jars with Lids
Ingredients
- 16 Large Eggs
- 4 Cups Apple Cider Vinegar or white vinegar
- 1 Cup Water filtered is best
- ½ Cup Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- Seasonings Choose a flavor variations listed in the recipe notes.
Instructions
- I prefer to start with Instant Pot hard-boiled eggs, but if you don’t have an Instant Pot, you can simply drop room-temperature eggs into rapidly boiling water (12 minutes for chicken eggs and 15 for duck eggs). Remove the eggs from the water and immediately submerge them in an ice bath. Peel the eggs once they are completely cool.
- Make your brine by adding the vinegar, water, and salt to a saucepan. Bring to a boil, and allow the salt to dissolve completely. Set the brine aside until needed.
- Meanwhile, wash your jars well. Choose a flavor variation in the recipe notes below, and add the seasonings to the jars.
- Add ½-1 cup brine to eacj jar.
- Layer your eggs into the jar, packing them tightly, but not so tight that the whites break or crack.
- Pour remaining brine over the eggs until they’re covered completely.
- Add lid and refrigerate for 2 weeks.
- Enjoy as-is, or in all your favorite recipes.
Notes
- Classic Sweet Pickled Eggs – For those who enjoy a touch of sweetness, the classic sweet pickled eggs are a timeless favorite. Add ¼ – ½ cup sugar to your brine and your favorite pickling spices to each jar before filling. Then, top each jar with a splash of beet juice (or add a few slices of fresh beets to each jar).
- Spicy Dill Pickled Eggs – If you prefer a zesty kick, try our spicy dill pickled eggs. Use white vinegar in the base brine recipe. To each jar add pickling spices, garlic, mustard seeds, fresh or dried dill and slices of red onions. To kick it up a notch, add some jalapeno slices.
- Spicy Turmeric – This is my family’s favorite combination. Use whole garlic cloves, red chili pepper flakes, and about a teaspoon of turmeric.
- Other Herbs and Spices (Optional) – If there’s a specific flavor profile you love with your pickled eggs, go ahead and add them! Some classics are dill, mustard seeds and peppercorns.
- Hard-boil eggs that are at least a week old; this makes peeling them MUCH easier.
- Before boiling your eggs, take a spoon and gently tap the top of each egg until you hear a “snap.” That snapping sound is the inner membrane breaking, which will make peeling the eggs much easier once boiled. Don’t tap too hard; you don’t want to crack your egg!
- Hard-boil and peel your eggs ahead of time; this makes the day of pickling eggs super fast and stress-free.
- You can mix up this brine and keep it in the refrigerator until you’re ready for it. When I know I have a lot of eggs coming in, I’ll make up a large batch to have on hand for a few batches here and there.
- If you like a nice, clear brine, use white vinegar and avoid using cloves.
- You can substitute white vinegar or rice wine vinegar for a different flavor.
- Adding a few slices of red onions, beets, or beet juice will make your eggs beautifully pink!
- Feel free to experiment with additional flavors like dill, onion, or even jalapeno for some added spice.
- Enjoy your pickled eggs straight out of the jar, serve them on a charcuterie platter, or add them as a tangy addition to salads and sandwiches.
