Pickled eggs are a delicious tangy snack that is also a great way to preserve all those fresh eggs for months at at time. We had never tried pickled eggs before, so we not sure if we were going to enjoy them, but we had so many eggs. I needed to do something with all the eggs we were getting from our chickens before they went off, so I decided to try pickling some eggs. We were pleasantly surprised to find that we actually enjoyed them. Now, when we have an excess of eggs, I will be making sure to make some pickled eggs.
Hard Boiled Eggs
To make pickled eggs, first you will need to boil some eggs and peeling them. There are many techniques out there. If you have a thermo machine, you can boil eggs in it, though I go the one-fashioned route, and boil the eggs on the stove. I do add a teaspoon or two of bicarbonate of soda, depending on how many eggs I am boiling, to the cold water before turning the heat on.
Once the water is boiling, you will need to keep an eye on it as the baking soda can bubble up over the side of the saucepan. As soon as they are cooked, I take the saucepan off the heat, pour off the hot water and cover the eggs with cold water. After a few minutes, I peel the eggs. I haven’t had too much trouble peeling the eggs using this method. If you have another method that works well, let me know.
Pickling Brine
The brine for pickled eggs is relatively easy and flexible. The vinegar, salt and sugar can be adjusted to suit your taste. If you are going to be storing your pickled eggs in quart jars, you will need around 2 cups of brine. You could use 2 cups of vinegar or 1 1/2 cups vinegar and 1/2 cup water. At least half of this 2 cups will need to be vinegar as otherwise the eggs won’t last in the fridge. The more vinegar you use, the most intense the pickled eggs will be.
Some recipes will add more sugar, though again, you just want enough to balance the vinegar and not be too sweet.
Pickling Spices
The spices that you use can also be adjusted to your taste.
Turmeric is a great spice that not only adds a lot of flavour, but also a brilliant yellow colour to your eggs.
Beetroot juice adds a lovely red colour and a lovely taste to your eggs.
Pre-packed pickling spices can be used, or you can add your own spices such as mustard seeds, allspice, coriander, dill, bay leaves, cloves, tarragon and cinnamon.
Storing Pickled Eggs
Pickled eggs don’t need to be canned. It is not safe to can these recipes as eggs are too dense. Store your pickled eggs in jars in the fridge and enjoy for the following 3 to 4 months, then make a new batch.
The eggs, should always be kept in the jars under the brine. Use your own judgement to determine whether they are edible or not. If in doubt, throw them out.
Using Pickled Eggs
Pickled eggs are great for:
- Snack on their own
- Sliced on top of a salad
- Sliced on a charcuterie board
- As part of a picnic spread
- On a sandwich
Homemade Pickled Eggs
Here are four different recipes for pickled eggs to help you get started on your pickled egg journey.
Easy Pickled Eggs
- 9 – 10 hard boiled eggs, peeled
- 1 ½ cups white vinegar
- ½ cup water
- 1 ½ tsp salt
- 6 garlic cloves, peeled and chopped
- 1 TBSP whole peppercorns
- 8 sprigs fresh dill
- 1 TBSP Pickling spices
- 1 tsp Crushed red peppers (optional)
Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
Place the water and vinegar into a small saucepan.
Add the salt and gently heat, stirring, until the salt has dissolved.
Remove from heat.
Add the spices, garlic, red peppers, dill, peppercorns.
Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace – no more than ¼ inch.
Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Pickled eggs should lasts 2 to 3 months in the fridge.
Jalapeño Pickled Eggs
- 9 – 10 hard boiled eggs, peeled
- 1 ½ cups white vinegar
- ½ cup water
- 1 TBSP white sugar
- 2 TBSP salt
- 1 – 2 Jalapeños, sliced
- ½ red onion, sliced
- 4 garlic cloves, peeled and chopped
- 2 bay leaves
- 1 tsp Coriander seeds
- 3 Cloves
- 3 All-spice Berries
Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
Place the water and vinegar into a small saucepan.
Add the sugar and the salt and gently heat, stirring, until the sugar has dissolved.
Remove from heat.
Add the spices, garlic, jalapeños and red onion slices.
Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace – no more than ¼ inch.
Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Pickled eggs should lasts 2 to 3 months in the fridge.
Beetroot Pickled Eggs
- 9 – 10 hard boiled eggs, peeled
- 1 cup white vinegar
- 1 cup beetroot juice or beetroot cooking water
- ½ small red onion, sliced
- 2 TBSP white sugar
- 2 TBSP salt
- 6 Cloves
- 4 All Spice Berries
- 1 Cinnamon stick
Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
Place the beetroot juice/water and vinegar into a small saucepan.
Add the sugar and the salt and gently heat, stirring, until the sugar has dissolved.
Remove from heat.
Add the spices and red onion slices.
Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace – no more than ¼ inch.
Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Pickled eggs should lasts 2 to 3 months in the fridge.
Curried Pickled Eggs
- 9 – 10 hard boiled eggs, peeled
- 1 1/2 cup white vinegar
- 1/2 cup water
- ¼ white onion, sliced
- 2 TBSP white sugar
- 2 TBSP salt
- 2 TBSP mustard seeds
- 5 cardamon pods
- 1 ½ TBSP curry powder
Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
Place the water and vinegar into a small saucepan.
Add the sugar and the salt and gently heat, stirring, until the sugar has dissolved.
Remove from heat.
Add the spices and white onion slices.
Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace – no more than ¼ inch.
Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Pickled eggs should lasts 2 to 3 months in the fridge.
More Recipes
- DIY Lemon Extract
- DIY Hollandaise Sauce
- Homemade Mint Extract
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- Homemade Ginger Kombucha
- Homemade Instant Pancake Mix
- Homemade Instant Oatmeal Packs
- How to make Brown Sugar
- How to Make Buttermilk
- How to Freeze Eggs
- Healthy Breakfast Ideas
- Slow Cooker Caramel in a Tin
- Milk Bread Rolls
- Strawberry Jam
- Pumpkin, Feta and Rocket Salad
- BLT Salad
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- Zucchini Slice
The pickled eggs in the picture above in order from left to right are:
- Easy Pickled Eggs
- Jalapeño Pickled Eggs
- Beetroot Pickled Eggs
- Curry Pickled Eggs
Homemade Pickled Eggs
Simple Living. Creative LearningIngredients
Easy Pickled Eggs
- 9 - 10 Hard boiled eggs, peeled
- 1 ½ cups White vinegar
- ½ cup Water
- 1 ½ tsp Salt
- 6 Garlic cloves, peeled and chopped
- 1 TBSP Whole peppercorns
- 8 sprigs Fresh dill
- 1 TBSP Pickling spices
- 1 tsp Crushed red peppers (optional)
Jalapeno Pickled Eggs
- 9-10 Hard boiled eggs, peeled
- 1 ½ cups White vinegar
- ½ cup Water
- 1 TBSP White Sugar
- 2 TBSP Salt
- 1 - 2 Jalapeños, sliced
- ½ red onion, sliced
- 4 garlic cloves, peeled and chopped
- 2 Bay Leaves
- 1 tsp Coriander Seeds
- 3 Cloves
- 3 All-spice Berries
Beetroot Pickled Eggs
- 9-10 Hard boiled eggs, peeled
- 1 cup White Vinegar
- 1 Cup Beetroot Juice or Beetroot Cooking Water
- ½ Red Onion, sliced
- 2 TBSP White Sugar
- 2 TBSP salt
- 6 Cloves
- 4 All-Spice Berries
- 1 Cinnamon stick
Curried Pickled Eggs
- 9-10 Hard boiled eggs, peeled
- 1 ½ cups White Vinegar
- ½ cup Water
- ¼ White Onion, sliced
- 2 TBSP White Sugar
- 2 TBSP Salt
- 2 TBSP Mustard Seeds
- 5 Cardamon Pods
- 1 ½ TBSP Curry Powder
Instructions
Easy Pickled Eggs
- Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
- Place the water and vinegar into a small saucepan.
- Add the salt and gently heat, stirring, until the salt has dissolved.
- Remove from heat.
- Add the spices, garlic, red peppers, dill, peppercorns.
- Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace - no more than ¼ inch.
- Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
- Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Jalapeno Pickled Eggs
- Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
- Place the water and vinegar into a small saucepan.
- Add the sugar and the salt and gently heat, stirring, until the sugar has dissolved.
- Remove from heat.
- Add the spices, garlic, jalapeños and red onion slices.
- Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace - no more than ¼ inch.
- Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
- Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Beetroot Pickled Eggs
- Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
- Place the beetroot juice/water and vinegar into a small saucepan.
- Add the sugar and the salt and gently heat, stirring, until the sugar has dissolved.
- Remove from heat.
- Add the spices and red onion slices.
- Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace - no more than ¼ inch.
- Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
- Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
Curried Pickled Eggs
- Place the hard-boiled and peeled eggs into a quart jar (wide-mouth). If you prefer to make a smaller batch, half the recipe and use pint jars.
- Place the water and vinegar into a small saucepan.
- Add the sugar and the salt and gently heat, stirring, until the sugar has dissolved.
- Remove from heat.
- Add the spices and white onion slices.
- Pour the hot brine (vinegar/juice mix) over the eggs and the spices, leaving only a small amount of headspace - no more than ¼ inch.
- Screw the lids onto the jar, write on the date they are made and allow to cool slightly before putting them in the fridge.
- Allow the eggs to pickle for at least 3 days before enjoying. The longer they are left, the better the flavours will be.
- Pickled eggs should lasts 2 to 3 months in the fridge.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
Ant Lapbook