These flavorful homemade pickled eggs are soaked in a tangy, herby brine made up of vinegar, onion, garlic, fresh dill, bay leaves, and pickling spices. Perfect for snacking, deviled eggs, and more!
Why this recipe works
In this pickled eggs recipe, fresh herbs, spices, and sliced onion are snuggled up with hard boiled eggs in a vinegar-based brine while they take a snooze in the refrigerator.
Pickled eggs have a sweet-salty-sour flavor profile, that’s the best way to describe them. They’re sort of like a pickle (hence the name) with different textures of course. The fresh dill, garlic, bay leaves, onion, and pickling spices lend tons of flavor especially when you let them rest in the fridge for a while before devouring. They become somewhat addicting after you tried them!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BRINE – We used distilled white vinegar. You can substitute with apple cider vinegar if desired, this will add a little more sweetness to the brine. We have tested this recipe with both red onion and white onion, both work well. The red onion may tint the color of your brine after sitting for a few days in the refrigerator, but it will not affect the quality or taste. The sugar called for helps counteract the sharpness of the vinegar.
EGGS – Hard boil and peel your eggs before beginning. Place the eggs on the bottom of a large saucepot and fill with cold water (you want about 1 inch of water covering the eggs). Heat on high until it reaches a roiling boil. Once boiling, turn off the heat on the burner and cover the saucepot with a lid. Allow the eggs to sit in the hot water for around 10-12 minutes, depending on how you like the yolk. Rinse with cold water, or let them sit in an ice bath for about 15 minutes before peeling. We can also show you how to air fry your eggs with our air fryer hard boiled eggs recipe.
How to Make Pickled Eggs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prep two 1-liter mason jars each with 6 peeled hard-boiled eggs, 3-4 sprigs of fresh dill, 1 whole peeled garlic clove and 1-2 bay leaves depending on size, then prep your brine.
- In a medium-small saucepan add all ingredients to make your brine and bring to boil. Once boiling, reduce the heat to low and allow it to simmer for about 10 minutes.
- Carefully pour the brine evenly among each container. Note: you may want to spoon some of the onions and spices in individually to divide more evenly.
- Allow them to cool with the lids on until they’re at room temperature, then store in the fridge for 5-7 days for best flavor.
Frequently Asked Questions & Expert Tips
If stored properly in an air-tight jar kept in the refrigerator, these pickled eggs will last for up to 3 months. These are refrigerator-pickled eggs, not canned pickled eggs, so they are not shelf-stable nor will they last for an extended period of time. This recipe must be refrigerated.
Serving Suggestions
Enjoy pickled eggs as a tasty snack, served as an appetizer, crumbled into salads, or used as the base for creamy deviled eggs.
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Pickled Eggs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 12 hard boiled eggs peeled
- 6-8 sprigs fresh dill
- 2 cloves garlic whole and peeled
- 2-4 bay leaves depending on the size
Brine
- 3 cups distilled white vinegar
- 1 ½ cups water
- 1 ½ Tablespoons coarse sea salt
- 1 small-medium onion thinly sliced, about 1 cup
- 2 Tablespoons granulated white sugar
- 2 Tablespoons pickling spices
Things You’ll Need
- two 34 ounce mason jars two liters total
Before You Begin
- You can enjoy these pickled eggs after 24 hours of chill time, however, we suggest letting them rest for 5-7 days to really absorb all the flavor from the brine.
- Hard boil and peel your eggs before beginning. Place the eggs on the bottom of a large saucepot and fill with cold water (you want about 1 inch of water covering the eggs). Heat on high until it reaches a roiling boil. Once boiling, turn off the heat on the burner and cover the saucepot with a lid. Allow the eggs to sit in the hot water for around 10-12 minutes, depending on how you like the yolk. Rinse with cold water, or let them sit in an ice bath for about 15 minutes before peeling.
- We used distilled white vinegar. You can substitute with apple cider vinegar if desired, this will add a little more sweetness to the brine.
- We have tested this recipe with both red onion and white onion, both work well. The red onion may tint the color of your brine after sitting for a few days in the refrigerator, but it will not affect the quality or taste.
- The sugar called for helps counteract the sharpness of the vinegar.
- If stored properly in an air-tight jar kept in the refrigerator, these pickled eggs will last for up to 3 months. These are refrigerator-pickled eggs, not canned pickled eggs, so they are not shelf-stable nor will they last for an extended period of time. This recipe must be refrigerated.
Instructions
- Prep two 1-liter mason jars each with 6 peeled hard-boiled eggs, 3-4 sprigs of fresh dill, 1 whole peeled garlic clove, and 1-2 bay leaves depending on size, then prep your brine.
- In a medium-small saucepan add all ingredients to make your brine and bring to boil. Once boiling, reduce the heat to low and allow it to simmer for about 10 minutes.
- Carefully pour the brine evenly among each container. Note: you may want to spoon some of the onions and spices in individually to divide more evenly.
- Allow them to cool with the lids on until they're at room temperature, then store in the fridge for 5-7 days for best flavor.
Nutrition
Lindsay Formaro
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