Easy Pickled Eggs
Easy pickled eggs are a tangy, protein packed snack made with hard boiled eggs soaked in a flavorful vinegar brine. They’re salty, slightly zippy, and perfect for snacking, adding to salads, or serving alongside sandwiches and charcuterie boards.
With a handful of simple ingredients and very little hands on work, you can turn ordinary hard boiled eggs into flavor packed pickled eggs.
The eggs soak up all that tangy brine as they sit, giving them a salty, slightly vinegary bite that makes them hard to stop eating once you start.
They’re perfect to keep in the fridge for quick snacks, slicing onto salads, serving with crackers and cheese, or adding some pizzazz to lunch plates.
And believe it or not, pickled eggs aren’t only popular in the South and in Pennsylvania Dutch communities.
They are also popular for serving alongside a pint at British pubs.
However you plan to serve them, this dish a touch of unexpectedly bold, briny flavor that will brighten up any lunch or snack.
Ingredients
To make these you’ll need:
- Eggs– 8 peeled hard boiled eggs.
- Red onion– Peeled and thinly sliced
- Garlic– Fresh peeled garlic cloves.
- Dill– Fresh sprigs
- Black peppercorns– The whole kind
- Liquid– Equal parts white vinegar and water.
- Sugar– Granulated
- Salt
How to Make
Making easy pickled eggs is a snap!
Put the peeled eggs, onion, garlic, dill, and peppercorns to a quart sized glass jar.
Set the jar aside.
Whisk the vinegar, water, sugar, and salt together in a small sauce pan over medium heat.
Bring the mixture to a boil, stirring occasionally, then immediately remove it from heat and carefully pour it into the jar.
Secure the lid on the jar, closing it tightly.
Set the jar aside and let it cool completely, at room temperature.
Refrigerate for at least 12 hours before serving.
Serve and enjoy!
Storing
Store easy pickled eggs in an airtight jar or container in the refrigerator.
They are typically best after 2 to 4 weeks and last up to 3 months.
Tips and Tricks
- Make sure the eggs and garlic both stay submerged in the vinegar mixture.
- These taste best after they have had about 2 weeks to sit in the brine.
- The eggs need to stay refrigerated. Do not store them at room temperature.
Other Easy Pickled Recipes
Easy pickled eggs add bold flavor to lunch, snacks, and charcuterie boards.
Make them and enjoy!
Looking for other easy pickled recipes?
Try these:
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Easy Pickled Eggs
Ingredients
- 8 peeled hard boiled eggs
- 1/4 red onion peeled & thinly sliced
- 4 peeled garlic cloves
- 3 sprigs fresh dill
- 1 tsp whole black peppercorns
- 1 cup distilled white vinegar
- 1 cup water
- 2 tbsp granulated white sugar
- 1 tsp salt
Instructions
- Add the peeled eggs to a quart sized glass jar.8 peeled hard boiled eggs
- Add the onion, garlic, dill, and peppercorns to the jar. Set aside.1/4 red onion, 4 peeled garlic cloves, 3 sprigs fresh dill, 1 tsp whole black peppercorns
- To a small sauce pan add the vinegar, water, sugar, and salt then whisk together to evenly combine.1 cup distilled white vinegar, 1 cup water, 2 tbsp granulated white sugar, 1 tsp salt
- Bring the mixture to a boil, stirring occasionally, then immediately remove it from heat and carefully pour it into the jar. Add the lid, turning to close it tightly.
- Set the jar aside and let it cool completely, at room temperature.
- Refrigerate for at least 12 hours before serving.
Notes
- Make sure the eggs and garlic both stay submerged in the vinegar mixture.
- These taste best after they have had about 2 weeks to sit in the brine.
- The eggs need to stay refrigerated. Do not store them at room temperature.
Nutrition
