Introduction
Pickled eggs are a classic, tangy treat that transforms simple hard-boiled eggs into a savory, shelf-stable snack. Their vibrant flavor and satisfying texture make them a perfect addition to a charcuterie board or a protein-packed snack right from the jar. You’ll love how the sweet and sour brine, infused with classic pickling spices, penetrates deep into the egg whites.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus 1-2 weeks for pickling)
Servings: 12 eggs
Ingredients
- 12 hard boiled eggs (peeled)
- 6-8 sprigs fresh dill
- 2 cloves garlic (whole and peeled)
- 2-4 bay leaves (depending on the size)
- 3 cups distilled white vinegar
- 1 1/2 cups water
- 1 1/2 Tablespoons coarse sea salt
- 1 small-medium onion (thinly sliced, about 1 cup)
- 2 Tablespoons granulated white sugar
- 2 Tablespoons pickling spices
Instructions
- Prepare your clean, large glass jar (or two smaller ones) by placing the peeled hard boiled eggs inside.
- Tuck the fresh dill sprigs, garlic cloves, bay leaves, and thinly sliced onion in between and around the eggs in the jar.
- In a medium non-reactive saucepan, combine the distilled white vinegar, water, coarse sea salt, granulated white sugar, and pickling spices.
- Bring the brine mixture to a boil over medium-high heat, stirring to ensure the salt and sugar fully dissolve.
- Once boiling, carefully pour the hot brine directly over the eggs and aromatics in the jar, ensuring the eggs are completely submerged.
- Let the jar cool to room temperature on the counter, then seal it with a lid.
- Refrigerate for at least 1 week before eating for mild flavor, or 2 weeks for a more intense, fully pickled taste.
Variations
- Spicy Kick: Add a few whole dried chili peppers or a teaspoon of red pepper flakes to the jar with the other aromatics.
- Beet Pickled Eggs: For a stunning pink color and earthier flavor, replace 1 cup of water with the liquid from a can of sliced beets and add a few of the beet slices to the jar.
- Different Herbs: Swap the fresh dill for fresh tarragon or a few sprigs of thyme for a more herbal profile.
- Appetizer Style: Slice the fully pickled eggs in half lengthwise and serve on a cracker with a dollop of mustard or a slice of smoked sausage.
Tips for Success
- Use older eggs for easier peeling. Eggs that are 7-10 days old peel more cleanly than very fresh ones.
- Ensure your eggs are fully submerged in the brine. Use a small, clean fermentation weight or a folded piece of parchment paper to keep them under the liquid if needed.
- Let the hot brine cool completely on the counter before refrigerating. This prevents the jar from cracking and allows the pickling process to begin safely at room temperature.
- For the most attractive eggs, avoid overcooking them when boiling. A 10-12 minute boil followed by an ice bath prevents the grey/green ring around the yolk.
Storage & Reheating
Store the sealed jar of pickled eggs in the refrigerator for up to 3 months. The flavor will continue to develop and intensify over time. Pickled eggs are meant to be eaten cold and are not reheated.
FAQ
How long until the eggs are ready to eat?
Wait at least 1 week for a mild flavor. For the full, classic pickled egg taste, allow them to brine for 2 full weeks in the refrigerator.
Can I reuse the brine?
No, it is not recommended to reuse the brine for a new batch of eggs due to safety concerns and diluted flavor.
Why do my eggs taste too vinegary?
This can happen if they haven’t pickled long enough. The vinegar flavor mellows as the eggs absorb the other spices and sweetness over the full 2-week period.
My egg whites turned a little rubbery. Why?
This is normal for pickled eggs due to the vinegar’s reaction with the egg proteins. It’s part of the expected texture.
What kind of jar should I use?
Use a clean, large glass jar with a non-reactive lid (plastic or coated metal). A 1.5-quart or 2-quart mason jar works perfectly.
Are pickled eggs safe to eat?
Yes, when prepared with the correct vinegar-to-water ratio and stored continuously in the refrigerator, they are perfectly safe to consume within the 3-month storage window.
