Pickled Eggs
Pickled Eggs soak hard-boiled eggs in a tangy vinegar brine until firm, flavorful, and ready for snacking or salads.
About This Recipe
Pickled eggs need a balanced brine and enough time for the flavor to move into the whites.
Cool the eggs, cover them completely with brine, and refrigerate until the color and flavor develop.
Ingredients
- ✓9-10 whole 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 whole cloves
- ✓4-5 whole allspice berries
- ✓1 whole cinnamon stick
- ✓2 cups white vinegar
- ✓1/2 small onion (sliced)
- ✓3-4 cloves garlic
- ✓1/2 cup sugar
- ✓1 tsp mustard seeds
- ✓1 tsp celery seed
- ✓1 tsp ground turmeric
- ✓1 cup water
- ✓1 tsp coriander seed
- ✓1 tsp dill seed
- ✓2 Small Fresh dill sprigs (if available)
- ✓1 1/2 cups white vinegar
- ✓1/2 cup water
- ✓1 Tbsp. sugar
- ✓1 or 2 medium Jalapeños (sliced)
- ✓2-4 whole bay leaves
- ✓1 tsp coriander seeds
- ✓3-4 whole cloves
- ✓3-4 whole allspice berries
Ingredient Notes
- Hard-Boiled Eggs: Peel carefully so the brine can season the whole egg.
- Vinegar: Vinegar gives the eggs their tang and helps preserve the flavor.
- Beet Juice: Beet juice adds color and a slightly earthy sweetness.
- Spices: Peppercorns, garlic, dill, or chili can change the flavor of the brine.
Instructions
- 1
Choose Variation: This recipe makes four different variations. Choose your recipe from above before you start. All four types have the same instructions.
- 2
Steam the eggs: Bring 1 inch of water to a boil in a stockpot. Place eggs in a steamer basket above the water (water should not touch the eggs). Cover and steam for 12 minutes. Transfer immediately to an ice bath until cold.
- 3
Peel the eggs: Tap and roll on a counter to crack the shell, then peel under cool running water for easiest removal.
- 4
Jar Eggs: Pack into wide-mouth quart jars. 9–10 eggs per quart. Don't overpack.
- 5
Make the brine: In a small saucepan, combine the liquids (vinegar plus water or beet juice), salt, and sugar. Heat gently over medium until salt and sugar dissolve completely. Remove from heat.
- 6
Season: Add aromatics and spices directly to the jar with the eggs (sliced onion, garlic, jalapeño, whole spices, dill, etc.).
- 7
Add Brine: Pour the warm brine over the eggs, leaving ¼ inch headspace. Make sure all eggs are submerged.
- 8
Lid Jars: Cap with a plastic lid (not a metal canning lid). Allow to cool slightly, then refrigerate.
- 9
Pickling Time: Wait at least 24 hours before eating. For best flavor, wait 1–2 weeks. Flavors continue to develop for up to a month.
Katy’s Kitchen Tips
- Use a clean jar with a tight lid.
- Keep the eggs fully submerged in brine.
- Chill at least 24 hours before serving.
- Slice with a clean knife for neat pieces.
Variations and Substitutions
- Herb finish: Add fresh herbs before serving.
- Spicy version: Add chili or hot sauce.
- Lighter option: Serve with salad or vegetables.
- Make ahead: Prepare components early and finish fresh.
What to Serve With Pickled Eggs
Serve Pickled Eggs with a side that balances its richness and seasoning.
Storage and Reheating
Keep pickled eggs refrigerated in their brine.
Use clean utensils each time so the jar stays fresh.
Common Mistakes to Avoid
- Not covering eggs: Exposed eggs will not pickle evenly.
- Using warm eggs: Cool eggs before adding them to the jar.
- Weak brine: Too little vinegar makes the flavor flat.
- Eating too soon: The brine needs time to season the eggs.
FAQ
How long should pickled eggs sit?
At least 24 hours, though two to three days gives deeper flavor.
Do they need refrigeration?
Yes. Keep homemade pickled eggs refrigerated.
Can I reuse the brine?
It is better to make fresh brine for a new batch.
What can I serve them with?
Serve with salads, sandwiches, crackers, or snack boards.
Nutrition Facts
- Calories: 95 kcal
- Carbohydrates: 4 g
- Cholesterol: 187 mg
- Fiber: 0.2 g
- Protein: 6 g
- Sodium: 1209 mg
- Sugar: 4 g
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g