Pickled Eggs

Introduction

Pickled eggs offer a unique combination of tangy, savory, and slightly sweet flavors, all with a satisfyingly firm texture. They are incredibly versatile, perfect for enjoying as a snack, adding to salads, or serving as a classic pub-side treat. Making them at home allows you to control the seasoning and achieve a crisp, vibrant pickle that far surpasses any store-bought version.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes (plus at least 5 days to pickle)

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

In a medium saucepan, combine the distilled white vinegar, water, coarse sea salt, sliced onion, granulated white sugar, and pickling spices. Bring the mixture to a simmer over medium-high heat, stirring occasionally to dissolve the salt and sugar.
Once simmering, reduce the heat and let the brine cook for 5 minutes to allow the flavors to infuse. Remove the pan from the heat.
While the brine is simmering, pack the peeled hard boiled eggs, fresh dill sprigs, whole garlic cloves, and bay leaves into a clean, large 2-quart (or 2-liter) jar.
Carefully pour the hot brine over the eggs in the jar, ensuring the eggs are completely submerged. Use a clean spoon to press down the onion and spices if necessary.
Let the jar cool to room temperature on the counter. Once cool, seal the jar with a tight-fitting lid and place it in the refrigerator.
For the best flavor, allow the eggs to pickle for at least 5-7 days before eating. They will keep well for up to 3 months in the refrigerator.

Variations

Spicy Pickled Eggs: Add 1-2 halved fresh chili peppers (like jalapeño or serrano) to the jar with the other aromatics.
Beet-Pink Eggs: For a stunning color and earthy sweetness, add 1/2 cup of liquid from canned beets or a small, peeled and quartered raw beet to the brine before simmering.
Sweet & Sour Eggs: Increase the granulated white sugar from 2 Tablespoons to 1/4 cup for a noticeably sweeter profile.
Simple Dill Eggs: Omit the pickling spices and double the fresh dill for a cleaner, herb-forward flavor.

Tips for Success

Ensure your eggs are fully peeled and free of any shell fragments before packing the jar to prevent contamination.
Use a jar just large enough to hold the eggs snugly; this minimizes the air space and helps keep the eggs fully submerged in the brine.
For easier peeling, use eggs that are at least 7-10 days old. Adding a teaspoon of baking soda to the boiling water can also help.
Always use a non-reactive saucepan (like stainless steel or enamel) for making the brine, as vinegar can react with metals like aluminum or copper.

Storage & Reheating

FAQ

How long do pickled eggs last?

When stored properly in the refrigerator with the eggs fully submerged, they will keep for up to 3 months.

Can I reuse the brine?

It is not recommended to reuse the brine for a new batch of eggs, as it can become diluted and may harbor bacteria from the first batch. You can, however, use it to pickle vegetables like onions or carrots.

Why are my pickled eggs rubbery?

This is often caused by overcooking the eggs initially. For perfect hard-boiled eggs, place them in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes before transferring to an ice bath.

What are “pickling spices”?

This is a common blend found in the spice aisle, typically containing a mix of mustard seeds, coriander seeds, allspice berries, cinnamon, bay leaves, ginger, cloves, and black peppercorns. You can also make your own blend.

My eggs are floating. Is that okay?

It’s important for food safety that the eggs remain submerged. Use a clean, small fermentation weight, a boiled stone, or a smaller jar lid to weigh them down if they float to the top.

When are they ready to eat?

You can taste one after 3 days, but for the full flavor to penetrate to the yolk, a minimum of 5-7 days is ideal.