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Refrigerate for at least three days before serving so the flavors fully develop.

Pickled Eggs Recipe

This classic pickled eggs recipe delivers bold, tangy flavor with just a handful of simple ingredients. Hard-boiled eggs are soaked in a seasoned vinegar brine infused with spices, creating a savory snack that gets better with time.
Perfect for meal prep, gatherings, or as a protein-packed treat, these pickled eggs are easy to prepare and keep well in the refrigerator for days.
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Prep Time 25 minutes
Cook Time 5 minutes
Refrigeration Time 3 days
Total Time 3 days 30 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1 cup white vinegar
  • ½ cup water
  • 1 medium onion sliced
  • 2 tablespoons coarse salt
  • 2 tablespoons pickling spice
  • 5 black peppercorns

Equipment

  • Large pot
  • Strainer or colander
  • Saucepan
  • Measuring cups and spoons
  • Slotted spoon
  • 1-quart wide-mouth glass jar with lid
  • Knife and cutting board

Method
 

  1. Place the eggs in a large pot and cover them with cold water. Bring to a boil, then remove from heat, cover, and let sit.
  2. Drain the eggs and rinse under cold water, then let them cool just enough to handle. Peel and place them in a clean glass jar.
  3. In a saucepan, combine vinegar, water, most of the onion slices, salt, pickling spice, and peppercorns. Bring to a rolling boil.
  4. Carefully pour the hot brine over the eggs in the jar. Top with the remaining onion slices.
  5. Seal the jar and let it cool to room temperature.
  6. Refrigerate for at least three days before serving so the flavors fully develop.

Notes

Pickled eggs aren’t trying to win popularity contests.
They’re bold, old-school, and a little strange in the best way. If you love them, you really love them.
And if your first batch isn’t perfect, that’s fine. They’re eggs sitting in vinegar. They’ve already accepted their fate.