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    In the Kitch » Recipes » Snacks

    Updated: May 30, 2024 · Published: Mar 22, 2023 by Joss Dyckson · This post may contain affiliate links ·

    Easy Pickled Eggs

    Jump to Recipe
    Pickled eggs.

    These pickled eggs with garlic are a yummy, savory snack. They require only a few ingredients and use an easy no-canning method. I included instructions and tips for boiling and peeling the eggs as well.

    Pickled eggs in a glass jar with garlic cloves on the side.

    They are commonly served in pubs and taverns but I love to have them on hand at home. I make these almost every week for my family; we go through a lot of pickled eggs! The taste and texture is perfect.

    Besides eating them as a snack I also like to use them as an appetizer and serve them sliced on charcuterie boards with my homemade pickled sausage when having guests over.

    Check out more of my sweet and savory snack recipes.

    Jump to:
    • 🥚Ingredients
    • 📝How to Make Pickled Eggs
    • 👩🏻‍🍳Joss' Tips
    • 🌡️Storage
    • ❓Recipe FAQs
    • ❤️More Egg Recipes You Will Love
    • 📋Recipe

    🥚Ingredients

    Pickled egg ingredients prepped on wooden board.
    • large eggs - They can be brown, white, farm eggs or store-bought...whatever you have on hand. A whole carton of large eggs should fit into a 1 quart jar.
    • garlic - Peeled and slightly crushed. Garlic enhances the flavor of the pickled eggs and I like eating them out of the jar but you can leave it out if you don't like the taste.
    • bay leaves - Bay leaves add more depth of flavor and are actually natural preservatives.
    • white vinegar - For a simple variation you can replace some of the white vinegar with balsamic vinegar or apple cider vinegar to give the eggs some color and slightly different flavor.
    • sugar - I use a touch of white granulated sugar for better flavor but don't worry; it's not noticeably sweet.
    • pickling salt - Not to be confused with pickling spice.

    *Check recipe card for ingredient amounts.

    📝How to Make Pickled Eggs

    Eggs in saucepan with water.

    Step 1. Place the eggs in a saucepan. Add just enough water to the pot to cover the eggs by an inch.

    Eggs in saucepan with lid.

    Step 2. Bring the water to a boil. Once boiling, cover with a lid and remove from heat. Let sit for 12-15 minutes, until hard-boiled.

    Eggs in a bowl of ice water.

    Step 3. Drain the eggs and transfer them to a bowl of ice and water. Let them chill for at least 15 minutes.

    Shelled eggs on a plate.

    Step 4. Shell the eggs.

    Jar with shelled eggs, garlic and bay leaves.

    Step 5. Add the garlic cloves, bay leaves and eggs to a sterilized 1 quart jar.

    Saucepan with pickling brine and wooden spoon.

    Step 6. Add the vinegar, sugar and salt to a saucepan and bring to a boil. Stir until the sugar and salt is dissolved.

    Pickled eggs in a jar with brine pouring into the jar.

    Step 7. Remove from heat and ladle the liquid into the jar over the eggs, making sure they are completely covered.

    Pickled eggs in a jar.

    Step 8. Let cool for 30 minutes to 1 hour.

    Pickled eggs in a jar with a lid.

    Step 9. Seal the jar and transfer it to the refrigerator. Let them sit in the refrigerator for at least 24 hours before eating. The pickled eggs must stay refrigerated for food safety purposes.

    Pickled eggs in a glass jar with garlic cloves and bay leaves on the side.

    👩🏻‍🍳Joss' Tips

    • For easier peeling of the egg shells, here are some tips:
      • Older eggs are easier to peel than fresh eggs due to pH level.
      • Don't skip the chilling in ice water step because this helps make eggs easier to peel by shocking them.
      • Add a little baking soda or vinegar to the boiling water.
      • I crack the eggs all over and roll them around a bit to loosen everything. Then, I start at the bottom of the egg and peel them in the water. The water can help release the membrane that is in between the egg and the shell.
    • If you are pressed for time, you can buy pre-cooked/peeled eggs but keep in mind that it’s cheaper to make them from scratch and you can support local by purchasing farm eggs.
    • For a spicy version, add 1 or 2 Thai red chili peppers to the jar or some red pepper flakes.

    🌡️Storage

    The pickled eggs must stay refrigerated for food safety purposes. They should be eaten within 3 to 4 months for best results.

    ❓Recipe FAQs

    How long should eggs be pickled before eating?

    Let them sit in the refrigerator for at least 24 hours before eating so they can soak up the delicious vinegar flavor and tang. Wait longer for stronger flavor.

    Why are my pickled eggs rubbery?

    This could simply be due to the length of time the eggs are in the brine. The white part of the egg can also become rubbery from overcooking it.

    What causes botulism in pickled eggs?

    A lack of refrigeration can cause botulism in pickled eggs, so always keep them in the fridge.

    Pickled eggs in a glass jar with sliced egg and garlic cloves on the side.

    ❤️More Egg Recipes You Will Love

    • Korean kimchi scrambled eggs in pan.
      Kimchi Scrambled Eggs
    • Deviled eggs with kimchi, pickled veggies and cilantro on parchment.
      Kimchi Deviled Eggs
    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs
    • Chorizo and eggs on plate with fork.
      Mexican Chorizo and Eggs

    If you tried this 🥚 Easy Pickled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Pickled eggs in jar and sliced open in a bowl.

    Easy Pickled Eggs

    Joss Dyckson
    These easy pickled eggs with garlic are a yummy, savory snack. They require only a few ingredients and no canning is required. They have a perfect taste and texture!
    5 from 2 votes
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    Prep Time 15 minutes mins
    Cook Time 14 minutes mins
    Total Time 29 minutes mins
    Course Snack
    Cuisine American, German
    Servings 12 eggs
    Calories 77 kcal

    Ingredients
     
     

    • 12 large eggs
    • 3 cloves garlic - peeled and slightly crushed
    • 2 bay leaves
    • 2 cups white vinegar
    • 1 tablespoon sugar
    • 2 teaspoons pickling salt

    Instructions
     

    • Place the eggs in a saucepan. Add just enough water to the pot to cover the eggs by an inch.
      12 large eggs
      Brown eggs in saucepan.
    • Bring the water to a boil. Once boiling, cover with a lid and remove from heat. Let sit for 12 minutes, until hard-boiled.
      Eggs in saucepan with lid.
    • Drain the eggs and transfer them to a bowl of ice and water. Let them chill for 15 minutes.
      Eggs in a bowl of ice water.
    • Add the garlic cloves and bay leaves to a sterilized 1 quart jar. Shell the eggs and place them in the jar.
      3 cloves garlic, 2 bay leaves
      Jar with shelled eggs, garlic and bay leaves.
    • Add the vinegar, sugar and salt to a saucepan and bring to a boil. Stir until the sugar and salt is dissolved.
      2 cups white vinegar, 1 tablespoon sugar, 2 teaspoons pickling salt
      Saucepan with pickling brine and wooden spoon.
    • Remove from heat and ladle the liquid into the jar over the eggs, making sure they are completely covered.
      Pickled eggs in a jar.
    • Let cool for 30 minutes to 1 hour.
      Pickled eggs in a jar.
    • Seal the jar and transfer it to the refrigerator. Let them sit in the refrigerator for at least 24 hours before eating. The pickled eggs must stay refrigerated for food safety purposes.
      Pickled eggs in a jar with a lid.

    Equipment

    • 1 Quart jar

    Notes

    • For a simple variation you can replace some of the white vinegar with balsamic vinegar or apple cider vinegar to give the eggs some color and slightly different flavor.
    • If you are pressed for time, you can buy pre-cooked/peeled eggs but keep in mind that it’s cheaper to make them from scratch and you can support local by purchasing farm eggs.
    • For a spicy version, add 1 or 2 Thai red chili peppers to the jar or some red pepper flakes.
    • Let them sit in the refrigerator for at least 24 hours before eating so they can soak up the delicious vinegar flavor and tang. Wait longer for stronger flavor.
    • The pickled eggs must stay refrigerated for food safety purposes. They should be eaten within 3 to 4 months for best results.
    • Egg Peeling Tips:
      • Older eggs are easier to peel than fresh eggs due to pH level.
      • Don't skip the chilling in ice water step because this helps make eggs easier to peel by shocking them.
      • Add a little baking soda or vinegar to the boiling water.
      • I crack the eggs all over and roll them around a bit to loosen everything. Then, I start at the bottom of the egg and peel them in the water. The water can help release the membrane that is in between the egg and the shell.

    Nutrition

    Calories: 77kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 459mgPotassium: 69mgFiber: 0.004gSugar: 1gVitamin A: 271IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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