How to Pickle Eggs

Canning and pickling were the only options to preserve food before refrigeration was around. Both of these methods increase the shelf life of food, allowing you to enjoy fresh fruits, vegetables, etc., at a later date without fear of getting sick. Now you don’t learn how to pickle eggs out of necessity; today, its pure enjoyment of a delicious snack.

One of the greatest things about any one of our pickled egg recipe is most of them are simple to make. Some of our pickled egg recipes require the use of special equipment, such as a pressure cooker or canner, but several require brine and boiled eggs. Even better are the various ways to use pickled eggs.

From a quick healthy snack or appetizers to a fantastic egg salad sandwich, there won’t be any time to ask how long do pickled eggs last. Even once they are gone, take time to enjoy the onions or other veggies you pickled along with the eggs, as they make a great addition to sandwiches and salads.

Easy Tips and Recipes for Pickled Eggs

While not quite as popular as dill pickles, pickled eggs are an excellent snack for those following diets that limit your carb intake. It’s also the ideal way to increase the shelf life of hard boiled eggs.

One large egg has only 77 calories and is packed full of nutrients, including vitamins A, B12, B2, B5, folate, and much more. Eggs are filling and good for any meal or snack.

Best Way to Hard Boil Your Eggs

There is no pickled eggs recipe without hard-boiled eggs, so learn how to make the best hard-boiled eggs before you start pickling them. When do hard boiled eggs expire? If you pickle them, they last a lot longer than if you just store them in the refrigerator.

One way to cook the perfect hard-boiled egg is by using an Instant Pot or pressure cooker. This method is also the easiest and delivers soft whites and perfectly cooked yolks.

To boil eggs for egg salad or to have eggs for pickling, add eggs to your Instant Pot or pressure cooker and pour in the water. Seal the cooker’s lid, press the manual button, and cook on high pressure for five minutes. Allow the pressure cooker to release for five minutes naturally and then use the quick release. Place eggs inside an ice water bath for a minimum of five minutes and then drain.

To boil eggs on the stove, place eggs in a saucepan and fill with enough water to cover the eggs by ½-inch. Over high heat, bring the pot of water to a full rolling boil. Turn off heat, remove the pan from heat, and cover with a lid. Let the eggs stand in the pan for 17 minutes and then place in an ice-water bath for five minutes.

When choosing the best eggs for hard boiling, use older eggs from grocery stores. Find the eggs that are the closest to their expiration as possible. The older the eggs are, the easier they are to peel.

No Canning Required for These Refrigerated Eggs

The best way to store boiled eggs for long term use is by pickling them. Fortunately, this easy to follow pickled egg recipe doesn’t require any special canning equipment.

Follow this recipe to make perfect pickled eggs each time. Use pickled eggs to make the best tasting deviled eggs for Easter or just for every day eating.

Peel the eggs and set aside while you thinly slice the onion. In a saucepan, add vinegar, water, salt, onion, bay leaf, sugar, and pickling spices. Bring to a hard boil over high, then reduce heat to low. Allow brine to simmer for five minutes and then cool slightly.

Place garlic clove inside a large glass jar and then add three eggs. Add some sliced, cooked onions to the top and a fresh sprig of dill. Repeat these layers until the glass jar is full. Pour the brine over the ingredients inside the jar and seal. Store the eggs inside the refrigerator for at least one week before eating.

Creating Pink Eggs with Beets

Pickled eggs with beets give egg whites a beautiful pink color and provide a yummy flavor. This recipe calls for canned beets, but you can use fresh garden beets as long as you cook them ahead of time.

Peel the eggs and set them aside. Drain and rinse beets, making sure to set aside one cup of beet juice. Find a two-quart Mason jar and fill with eggs and beets.

Bring vinegar, beet juice, water, and sugar to a boil over medium-high heat and then pour the liquid into the Mason jar. Allow cooling before securing with lid. Place the pickled eggs and beets inside the fridge for at least 24 hours before eating.

Cardamom and Anise with Beet Juice Recipe

Pickling eggs in beet juice allows the whites to turn a lovely shade of pink. The longer the eggs remain inside the pickling solution, the deeper the pink color penetrates, so it’s possible to end up with pink-tinted yolks, too.

Peel the beet and cook until tender or use canned beets. Chop the beet into one-inch sized pieces and set aside. If using fresh beets, reserve one cup of the cooking water for the beet juice. If using canned, reserve one cup of liquid from the can.

Peel the eggs and place inside a large jar. Slice your onion and set aside. Add beet juice or water, vinegar, sugar, various spices, and onion to a pot on the stove.

Bring the brining liquid to a boil using medium heat and cook for about five minutes or until onions are translucent, and sugar dissolves. Remove the pot of liquid from the heat and allow it to cool for several minutes.

Pour hot liquid over the hard-boiled eggs inside the quart jar until covered. Make sure the onions are added to the jar along with the fluid; scoop them in if you must. Secure with a lid and place inside the fridge. Allow to sit for several weeks or until eggs begin to appear pink.

Indian Spiced Eggs for an Interesting Flavor

When making curried flavored pickled eggs, use either yellow or brown mustard seeds or a combination of both. You can add various Indian style spices to create a unique flavor of pickled eggs.

Peel the eggs and slice the onion. Place the peeled eggs inside a quart jar. Add vinegar, water, sugar, and various spices to a pot and place on the stove over medium heat. Bring the brining solution to a boil and cook for five minutes. Onions appear translucent, and sugar dissolves when done.

Remove brine from the stove and allow it to cool a little. Pour the cooled liquid over the eggs until completely covered. Secure the jar closed with a lid and place inside the refrigerator. Store the eggs inside the fridge for at least two weeks before consuming.

Easy Jalapeno Spiced Eggs

When making these spicy pickled eggs adjust the number of jalapeno peppers used to improve the level of spice. Always clean and remove seeds from the jalapeno peppers before using them to pickle peppers and eggs or by themselves as a little heat goes quite a long way.

Peel the eggs and garlic clove and set aside while you thinly slice the onion. Add fresh eggs to a quart-sized glass jar. Cut jalapeno in half lengthwise, remove membrane and seeds and slice thinly.

Add all ingredients, except for the eggs, into a medium-sized saucepan and bring to a full, rolling boil over medium heat. Allow the brining solution to cook for about five minutes. The onions should be translucent, and the sugar dissolved. Remove from heat and allow to cool.

Carefully pour the brine over the eggs inside the container until wholly submerged. Secure with a lid and place everything inside the fridge. Store the pickled eggs in an airtight container for several weeks before eating for the best flavor.

You can use a similar recipe for pickling almost anything, including how to make pickled garlic cloves, carrots, or even pears.

Quick and Easy Tarragon Flavored Eggs

With pickled tarragon eggs, use your preferred type of mustard seed based on the desired taste. Play around with the seasonings and seasoning amounts to create your version of pickled tarragon eggs. The longer they remain in the refrigerator, the stronger the flavor.

Peel the eggs and set inside a one-quart jar. In a medium pot, add water, vinegar, sliced onion, sugar, and various spices. Bring the brine solution to a full boil and allow to cook until onions begin to turn translucent, and sugar dissolves. The cooking process takes about five minutes. Remove the pot of brine from the heat and allow to cool slightly.

Pour onions and brine over the eggs inside the glass jar until the eggs are completely covered. Secure the jar’s lid and place it inside the refrigerator. Allow eggs to sit for several days before consuming to allow eggs to soak up the pickling solution.

Grandma’s Best Pickled Eggs Recipe

As there is no canning required for this recipe, you must use an airtight container that fits inside the fridge. Use one large jar or several smaller ones. To change things up, try seasoned rice vinegar in place of unseasoned rice vinegar.

Place the peeled eggs inside your container or containers and set aside while you thinly slice your sweet onion. Add onion, both kinds of vinegar, pickling spices, water, dill seed, peppercorns, and salt to a medium-sized pot allow to boil over low heat. Allow the solution to simmer for five minutes.

Dump the hot liquid over the eggs until covered. Place peel garlic cloves and dill sprigs inside the jars with the juice and eggs. If using more than one, divide dill and garlic up between each one.

Secure the jar or jars with a lid and bring to room temperature before refrigerating. Allow sitting undisturbed for four days for optimal flavor.

Super Easy and Quick Eggs in a Vinegar Solution

With so many different variations of pickled eggs available, it’s hard to know what one is truly the best. Sometimes the most straightforward recipes taste better, which is why we enjoy these super easy pickled eggs.

Clean a large, wide-mouth jar. Sterilizing is not required for food safety any longer, just wash it in hot soapy water. Peel the eggs and place inside the warm, clean jar.

Pour water, vinegar, salt, and spice into a medium-sized pot. Place over medium heat in the stove and allow it to come to a boil. Lower the temperature so the solution simmers for five minutes. Turn off heat, remove the pot, and let the brining solution cool slightly.

Pour brining liquid over the eggs inside the jar. Close the jar securely and allow it to sit on the counter for one hour. Once the hour is up, and it is slightly cooled, place inside the fridge and allow the pickling eggs to sit for a minimum of three days before eating.

Amazing Refrigerated Pickled Eggs

For spicier pickled eggs, try substituting a Habanero for the jalapeno. If you don’t like spicy food, omit the pepper and replace with sweet onions or make the solution without either one.

Thinly slice the garlic clove. Remove seeds and membrane from the pepper and slice it into thin strips. Add water, vinegar, canning salt, pepper, and spices in a pot on the stove over medium or high heat. Bring the liquid solution to a boil and allow it to cook for four minutes.

Strain garlic and pepper strips from the brine and place in the bottom of the quart-sized jar for an intense flavor. Place peeled eggs on top of pepper and garlic slices.

Give a quick stir and then pour the hot liquid over the eggs. Fill jar until there is only ½-inch of headspace. Screw on the jar’s lid and shake well.

How to Pickle Eggs using a Canning Method

Boiling the lids is no longer required in canning. Soften up the rubber seal on the top by soaking them for several minutes in hot water. The canning process ensures the pickled eggs are shelf-stable for unrefrigerated storage.

Prepare your Mason jars for canning. Peel all eight dozen eggs and set aside. Peel and slice your garlic cloves into thin strips. If using jalapenos or other peppers, remove the membranes and seeds and slice into pieces. You will put hot eggs inside the prepared jars, so don’t cook your eggs ahead of time.

Using a large pot, add canning salt, vinegar, dill weed, garlic, and peppers. Bring the brine mixture to a full boil and cook until the liquid reaches 200°F, stirring occasionally. Strain the pepper and garlic slices from the brine.

If desired, divide strips among the seven jars and top with peeled, hot eggs. Stir and then carefully pour the hot liquid into each jar until eggs are covered.

Leave about ½-inch of headspace in each one. Place a lid on each one and secure each lid with a ring. Avoid over-tightening rings, as air needs to escape during canning.

Place filled jars in a water bath, making sure two inches of water cover the jars. Process the jars based on the manufacturer’s instructions. Vinegar solution inside jars must reach 180°F, which takes about 15 minutes after the water has reached a hard boil.

Remove all of the canning jars from the water bath and allow to cool. Check each jar for a proper seal and store in a cool, dark area.

How to Make Refrigerated Dill Flavored Eggs

Keep in mind that farm-fresh eggs taste the best, but they are the hardest to peel. Perfectly peeled eggs are only for looks, they all eat the same.

Pour all the ingredients except eggs into a pot on the stove and bring to a hard boil. Lower the heat and allow the brining liquid to simmer for five minutes, stirring occasionally. Turn off the heat and let the liquid stand for a few minutes.

Place peeled, cooked eggs into a hot jar that holds at least a dozen eggs. Pour hot brine over the eggs so they are completely covered. Secure it with a lid and place the entire jar in the fridge.

Dark and Spicy Pickled Eggs

For a different flavor substitute, combine the liquid smoke with half a teaspoon of hickory smoke salt. The dark brown sugar brings a toffee or caramel-like flavor to the brine, but don’t fret if you don’t have dark brown sugar as you can replace it with light brown sugar instead.

Peel eggs and set aside in warm, quart-sized jars. Add all other ingredients to a pot and heat over medium heat until it reaches a hard boil. Cook for about five minutes, stirring occasionally. Turn off heat and allow the solution to cool for a few minutes.

Pour hot brine into each jar to cover the eggs. Close each jar securely and place inside the refrigerator. Allow sitting in the brining solution for three to four weeks to achieve full flavor.

Tips on Making Tasty Red Beet Eggs

Making beet pickled eggs doesn’t require you to add the beets, but we recommend you include them as they make a great salad and sandwich addition. Use dark or light brown sugar, depending on what you keep on hand.

Add beet juice, vinegar, and sugar to a small pot and bring to a hard boil. Cook for about four minutes. Place beet slices, if using, and peeled hard-boiled eggs into containers.

Pour hot brine over eggs and beets until covered — close jars with lids and place inside the fridge for several weeks before consuming.

Can I Leave Out the Water When Making Pickled Eggs?

When making pickled eggs, the pickling liquid requires vinegar diluted with water. Using undiluted vinegar is not recommended, as vinegar is too acidic. When it comes to vinegar, you can use white vinegar or cider vinegar in any recipe, despite what the recipe calls for.

Why Your Eggs aren’t White

Many people recommend using pickling spices without cloves, as the cloves turn your eggs a different color. If you are unable to find pickling spices without cloves to keep your eggs white, remove the majority of the cloves from the spice.

What Happens if You Forget to Boil your Pickling Solution

In our excitement to make pickled eggs, we sometimes forget to boil the vinegar, water, sugar, and spices. If you did this on occasion, don’t worry; your eggs are still safe to eat.

Cooking the vinegar with all of the other ingredients only serves to fuse the various flavors and dissolve the sugar. When you forget to boil the brine, remember to shake the jar occasionally to ensure the sugar dissolves.

How Long Do Pickled Eggs Last?

Pickled eggs require constant refrigeration. For best quality, use all pickled eggs within four months of refrigerating them. Do not consume pickled eggs for the first few weeks, as that is when seasoning occurs. Small eggs require at least two weeks of seasoning, while medium to large eggs require up to four weeks.

Thank you for reading all of our tips and pickled egg recipe ideas. If you found any of these pickled egg tips useful, please share our pickled egg recipes with others on Facebook and Pinterest so they can learn to pickle eggs, too.