Old Fashioned Pickled Eggs are the ultimate snack or condiment full of flavor and perhaps even the next addition to your salad or side to your meal!
Take hard-boiled eggs and combine with a sweet yet flavorful brine that’ll have you going back for seconds!
Let me make one thing really clear — pickled eggs are AMAZING.
Quite literally – if you haven’t ever had them, you have NO idea what you are missing out on. They trump everything on this planet – to include chocolate (and chocolate is a big deal to me!)
Pickled eggs are something I enjoy to make year round – not just for snacks, but also as a side to a really good steak, chicken or main course.
Every time I get lucky enough to pick up eggs on a fabulous sale, pickling is the first thing that comes to mind. Not only is it easy to whip up pickled eggs, they are also super addictive. The kids love them, and they are a great snack to eat on-the-go.
What do pickled eggs taste like?
Imagine hard boiled eggs but with a sweet yet tangy taste. They are full of flavor, and the taste is almost reminiscent of a really good sauerkraut or pickle.
How to Make Pickled Eggs
Making pickled eggs couldn’t be any easier – eggs, dill pickle spice, fresh dill, vinegar, water, sugar and salt. Just as in any pickle recipe, you’ll want to make the brine for the eggs.
To make pickled eggs, start with these basic steps:
- Hard boil 10-12 eggs. Add a smidge of baking soda to the water while boiling to make the shells come off easier when they are done. Once done, remove the shells, and plunge them into ice water to quick chill them before making these eggs.
- While the eggs are chilling, make the brine – combine your vinegar, water, sugar, and salt and bring to a boil. Reduce the heat and simmer until the sugar and salt are dissolved.
- Drain your ice water off your hard boiled eggs. Add the eggs to your quart canning jar. To the jar, add the pickling spice, and fresh dill.
- Pour the brine over the eggs, and top with a canning lid and ring.
- Allow the jar to refrigerate for up to 24 hours to allow the flavors to come together before enjoying.
- For some variation to this recipe, try the following suggestions:
- Use apple cider vinegar in lieu of regular vinegar.
- Add a purple onion (sliced) to the jar, along with some sliced jalapeños for added kick.
- Have red pepper flakes? Add 1/2 tsp for some heat.
- Use leftover beet juice from pickled beets for a beautiful color to your pickled eggs.
Pickled eggs have to be refrigerated
Ensure that you keep them in the refrigerator when you are not enjoying them. Once they are made and refrigerated, you can keep them in the fridge for as long as 3 months -which is a really, really long time!
When you get ready to serve them, eat them whole (as-is) or slice them in half and serve them on a platter. The choice is yours!
Other pickling recipes to try:
- Raw Pickled Beets
- Pickled Brussels Sprout Halves
- Pickled Lettuce Recipe
- Pickled Sweet Corn
- Pickled Hatch Chiles
- Spicy Pickled Celery Sticks
- Pickled Asparagus Spears
- 10 hard boiled eggs peeled and set aside
- 1 C vinegar
- 1 C water
- 1/4 C granulated sugar
- 1 tsp salt
- 1 Tbsp pickling spice
- 2 cloves garlic peeled and smashed
- fresh dill sprigs
- 1/2 tsp red pepper flakes
- 1 jalapeno sliced
- 1/4 purple onion sliced thin
- Make hard boiled eggs and peel them.
- In a medium saucepan, combine vinegar, water, sugar, and salt and bring to a boil. Reduce heat and simmer until sugar and salt are dissolved.
- To your canning jar, add the eggs, garlic, pickling spice, and dill sprigs.
- Pour the brine over the contents of the jar.
- Top with a canning lid and ring and refrigerate. Allow 24 hours for the flavors to come together before enjoying. Once refrigerated, the eggs can last for up to 3 months.
Did you try this recipe? If you did, please take the time to rate the recipe with 5-stars and leave a comment to let me know how it turned out for you!