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–+ servings
Two jars of homemade pickled eggs.

The Best Pickled Eggs Recipe

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!
4.07 from 106 votes
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Course: Snack
Cuisine: American
Prep Time: 30 minutes
PIckling Time: 14 days
Total Time: 14 days 30 minutes
Servings: 16 Eggs
Calories: 84kcal
Author: Carolyn Thomas
Cost: Varies

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 See flavor variations listed below 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

Flavor Variations:
Give these other 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 1 tablespoon of 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 1 tablespoon of pickling spices, 2 cloves garlic, ½ tablespoon mustard seeds, a pinch of fresh or dried dill and a few slices of red onions. To kick it up a notch, add some jalapeno slices or ¼ teaspoon dried chili flakes.
  • Spicy Turmeric – This is my family’s favorite combination. Use 2 whole garlic cloves, ¼ teaspoon 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.
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.

Nutrition

Serving: 1egg | Calories: 84kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 3611mg | Potassium: 113mg | Sugar: 0.4g | Vitamin A: 270IU | Calcium: 35mg | Iron: 1mg
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