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Jar of pickled eggs with a basket of fresh eggs in the background.

Homemade Pickled Eggs

Pickled eggs are a quick, easy and delicious way to preserve an abundance of eggs.
4.86 from 14 votes
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Course: Snack
Cuisine: American
Prep Time: 30 minutes
Total Time: 14 days 30 minutes
Servings: 16
Calories: 80kcal
Author: Carolyn Thomas


  • 4 cups Apple Cider Vinegar
  • 1 cup Filtered Water
  • 1/2 cup Salt
  • 2-4 whole Garlic cloves, peeled
  • 1 tsp Turmeric
  • 1 whole Chili pepper or 1/2 tsp. crushed red pepper flakes
  • 16 whole eggs, hard-boiled


  • Hard boil eggs, peel and set aside.
  • Boil vinegar, water and salt in a large pot. Remove from heat and set aside.
  • Peel garlic cloves, add them to your jar, along with the chili pepper and turmeric.
  • Add ½-1 cup brine to the 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. 



  • Use eggs that are at least a week old, this makes peeling them MUCH easier.
  • Hard boil and peel your eggs ahead of time, this makes the day of pickling eggs super fast and stress-free.
  • Avoid using garlic cloves in your brine if you’d like a nice clear brine. 
  • Use regular white vinegar if you’d like a nice clear brine.
  • 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 (like the photo above)!
  • Feel free to experiment with additional flavors like dill, onion, even jalapeno for some added spice.


Serving: 1egg | Calories: 80kcal | Protein: 7.5g | Fat: 5.5g | Saturated Fat: 2g
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