3 Quick and Easy Recipes for Pickled Eggs

Pickled eggs are a fantastic way to enjoy hard-boiled eggs with a flavorful twist. I’ve got 3 simple recipes for you today. Whether you prefer smoky, herby, or bright beet-pickled flavors, these recipes offer something for everyone. (Smokey is our favorite!)

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First… let me emphasize something right from the start: these recipes are for refrigerator storage only! This is a fun, simple project, but it’s not about long-term preservation. Keep these pickled beauties in the fridge, and they’ll last for several weeks—up to 3 or 4 months (if you don’t eat them all first!).

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Pickled Eggs Recipe: Extended, Step-By-Step Directions

How to Steam Your Eggs

Regular eggs from the store work fine. Farm fresh eggs are best, but they are also the hardest to peel! If you struggle with this try steaming your eggs. It gives the same resulting hard-cooked eggs but with much easier peeling, especially with farm fresh eggs.

1. Add a couple of inches of water to a pot and bring it to a boil.
2. Place eggs in a steamer basket (I love my 4th burner pot for this!) and cover. Steam for about 15 minutes. If you’re doing a big batch, add a couple of extra minutes.
3. Remove the eggs from the heat, cool them under cold water, and peel when they’re cool enough to handle.

How to Make Pickled Egg Brine

Three different brine recipes are available below. Putting your jars together uses the same steps for each recipe:

1. Cook and Peel: Prepare hard-boiled eggs and peel them.
2. Make the Brine: Combine all brine ingredients (specific to each recipe) in a saucepan. Bring to a boil, then simmer for 5 minutes.
3. Pack the Jars: Loosely pack peeled eggs into clean, warm jars. I use quart or pint size mason jars but you can use any jar you like. Make sure it will handle hot pickling brine without breaking.
4. Add the Brine: Pour the hot pickling brine over the eggs, making sure they’re fully covered.
5. Refrigerate: Cover the jars, let them cool to room temperature, and refrigerate.

Small Batch Pickled Eggs

I made each recipe in small batches, dividing them into pint jars and using just 2-3 eggs per jar. This way, I can enjoy variety without committing to a huge jar of just one flavor.

I took each of the recipes, divided them in half, and measured them out into jars. Then one at a time I heated each recipe to a boil, simmered for 5 minutes before pouring them over jars with the eggs.

Some Pickling Tips

Hot Brine

Notice that your eggs will be cooled so you can handle them to peel. You’ll put your eggs into warmed jars, and the brine should be hot when you pour it over the eggs. I’ve read that keeping the brine hot when you pour it over your eggs keeps the egg whites more tender. It avoids that rubbery feel. I’ve never tested it myself; I always pour my brine over hot. My eggs turn out great.

Should jars be sterilized?

Full disclosure here: The NCHFP recommends sterilizing your jars before you make pickled eggs.

“Be sure to wash all utensils and surface areas (including hands) very well and sanitize jars for 10 minutes in boiling water before filling with boiled eggs if you expect to keep them for more than several days.”

I’ll be honest, I don’t “sanitize” my jars for pickled eggs. I do, however, wash and rinse very thoroughly! If you feel more comfortable sterilizing your jars, that is great! Go for it. Here is some information on sterilizing jars with the canning process.

3 Pickled Eggs Recipes for You to Try

There are many pickled eggs recipes online. These are recipes that have been tested for home storage (in the fridge) and come from the NCHFP website.

Dark & Spicy Pickled Eggs

These are hands-down my family’s favorite. I use liquid smoke and call them “smoky eggs.” The depth of flavor is amazing! (The hickory smoked salt version is a hit too.)

• 1 1/2 cups cider vinegar
• 1/2 cup water
• 1 Tbsp. dark brown sugar
• 2 tsp. granulated sugar
• 1 tsp. mixed pickling spice
• 1/2 tsp. liquid smoke or hickory smoke salt
• 2 tsp. salt

Dilled Pickled Eggs Recipe

If you’re a dill pickle lover, this recipe is for you. It’s tangy and dilly.

• 1 1/2 cups white vinegar
• 1 cup water
• 3/4 tsp. dill weed
• 1/4 tsp. white pepper
• 3 tsp. salt
• 1/2 tsp. mustard seed
• 1/2 tsp. minced onion
• 1 peeled garlic clove

Red Beet Pickled Eggs

• 1 cup red beet juice (from canned beets)
• 11/2 cups cider vinegar
• 1 tsp. brown sugar
• A few slices of canned or home-canned red beets

I wanted to add a picture of these eggs as they look when you slice them. The color goes through the whites of the eggs! (Honestly, I’m not totally sure how appealing that is, haha.)

How Long Do Pickled Eggs Keep?

Pickled eggs will last for 3-4 months in the refrigerator according to the NCHFP. They don’t give a hard and fast expiration date, but state “for best quality”. I don’t keep mine that long. That is personal preference. You’ll be safe going with the suggested 3-4 months with these recipes.Remember…they MUST be kept refrigerated. Do not leave them out on the counter! Botulism has been reported with eggs that were left at room temperature.

How Long Until I Can Eat My Pickled Eggs?

You can actually eat them right away if you want, but you’ll be disappointed. For that pickled flavor to penetrate your eggs, allow them to sit in the fridge for a week or two. Even longer will give more flavor.

Can You Reuse Pickled Egg Juice?

I would not advise reusing pickled egg juice. You should provide a fresh brine for each batch.

How Do You Eat Pickled Eggs?

• They are just a snack to eat as is.
• You can slice them up and add them to a relish tray. If you are going to a potluck with these, be sure and mark them pickled so people aren’t surprised!
• I bet they would make interesting deviled eggs. Add a little spunk to it!
• Pickled eggs would add some flavor to a potato salad as well.
• My family just eats them out of the jar. The Dark Smoky recipe is their favorite.

Pickled Eggs

If you raise chickens, chances are there are certain times during the year when you have more eggs than you know what to do with! Here's a great way to use them up. (Not a canning recipe.)

Print Recipe

Prep Time:15 minutes mins

Resting Time in the Fridge:7 days d

Total Time:7 days d 15 minutes mins

Ingredients

• Eggs hard boiled

Dark & Spicy Pickled Eggs

• 1 ½ cups Vinegar cider
• ½ cup Water
• 1 Tablespoon Sugar dark brown
• 2 teaspoons Sugar granulated
• 1 teaspoon Mixed Pickling Spices
• ½ teaspoon Liquid Smoke or hickory smoke salt
• 2 teaspoons Salt

Dilled Pickled Eggs

• 1 ½ cups Vinegar white
• 1 cup Water
• ¾ teaspoon Dill Weed
• ¼ teaspoon White Pepper
• 3 teaspoons Salt
• ½ teaspoon Mustard Seed
• ½ teaspoon Onion(s) minced
• 1 clove Garlic peeled

Red Beet Pickled Eggs

• 1 cup Red Beet Juice from canned beets
• 1 ½ cups Vinegar cider
• 1 teaspoon Sugar brown
• Home Canned Beets small ones or a couple of slices

Instructions

• Cook hard-boiled eggs and peel.
• Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
• Pack peeled, hard-cooked eggs loosely into warm jars.
• Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
• Cover the jars and refrigerate immediately. Pretty easy!

Notes

Sources: National Center for Home Food Preservation, Washington State University Extension

Author: Sharon Peterson

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Sources: National Center for Home Food Preservation, Washington State University Extension