Easy Pickled Eggs

Pickled eggs in jar and sliced open in a bowl.

5 from 2 votes

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!

Prep Time15

Cook Time14

Total Time29

Course: Snack

Cuisine: American, German

Diet: Gluten Free, Vegetarian

Servings: eggs

Calories: 77kcal

Author: Joss Dyckson

Equipment

1 Quart jar

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

US Customary - Metric

Instructions

Place the eggs in a saucepan. Add just enough water to the pot to cover the eggs by an inch.
12 large eggs
Bring the water to a boil. Once boiling, cover with a lid and remove from heat. Let sit for 12 minutes, until hard-boiled.
Drain the eggs and transfer them to a bowl of ice and water. Let them chill for 15 minutes.
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
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
Remove from heat and ladle the liquid into the jar over the eggs, making sure they are completely covered.
Let cool for 30 minutes to 1 hour.
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.

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