{Old Fashioned} Pickled Eggs Recipe - Belly Full (2024)

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4.88 from 16 Ratings

Published: March 15, 2020Updated: January 22, 2021Author: Amy

Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!

{Old Fashioned} Pickled Eggs Recipe - Belly Full (1)

Many years ago, long before the ability to refrigerate things, canning and pickling foods was used as a way to preserve fruits and vegetables for longer term storage. Now people do it because it’s just simply delicious!

Usually around Easter time when everyone is decorating their eggs, I’m over here pickling mine. HA. I actually make pickled eggs all year round – my family loves them. Along with my soy sauce eggs and beet pickled eggs, they are such a great on-the-go snack.

What Do Picked Eggs Taste Like?

Pickled eggs have a mouth-watering sweet and sour taste. Sort of like salt and vinegar potato chips! If you like bread and butter pickles, pickled beets, or sauerkraut, you will love them.

How To Make Pickled Eggs

This pickled eggs recipe could not be easier! With just a few simple steps and pantry items, you end up with a super healthy and delicious snack. (Scroll down for the full printable recipe.)

  1. You’ll need 10 hard boiled eggs that have been peeled.
  2. Boil together a mixture of vinegar, water, sugar, pickling spice, and salt.
  3. Fill a clean 2-liter glass jar with your eggs.
  4. Tuck in some sliced red onion and fresh dill sprigs.
  5. Pour the brine over the eggs and seal.
  6. Store in the refrigerator.
{Old Fashioned} Pickled Eggs Recipe - Belly Full (2)

Recipe Variations

  • Apple cider vinegar is a staple in my house, so that’s what I always use. But you can replace it with regular white vinegar, if that’s what you have.
  • Add some sliced up jalapeños to the liquid to give your eggs a little kick!
  • Instead of using this dill and onion marinade, use leftover beet juice brine from pickled beets and make Beet Pickled Eggs. They’re awesome…and so pretty!

Do Pickled Eggs Need to Be Refrigerated?

Yes! This recipe for old fashioned pickled eggs is not canned, but instead requires refrigeration and should never be kept out at room temperature to prevent botulism (according to the National Center for Home Food Preservation.)

{Old Fashioned} Pickled Eggs Recipe - Belly Full (3)

How Long Do Pickled Eggs Last?

Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.

Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!

Today pickled eggs are commonly found at bars, convenience stores, and the market, but they’re so easy to make yourself!

Other Pickled foods we love!

  • Pickled Beets
  • Beet Pickled Eggs
  • Bread and Butter Pickles
  • Soy Sauce Eggs

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!

{Old Fashioned} Pickled Eggs Recipe - Belly Full (4)

Pickled Eggs

4.88 from 16 Ratings

Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings: 10

Ingredients

  • 10 large hard boiled eggs , peeled
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon pickling spice
  • 1 teaspoon salt
  • 2 cloves garlic , peeled and crushed
  • 1 large bay leaf
  • a few slivers of red onion
  • a few fresh dill sprigs

Instructions

  • Make hard boiled eggs and peel them (<< that link is my preferred method.)

  • In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.

  • Fill a clean 2-liter glass jar with your eggs.

  • Tuck in some sliced red onion and fresh dill sprigs.

  • Pour the brine over the eggs and seal.

  • Store in the refrigerator.

Notes

  • Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.
  • Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!

Nutrition

Calories: 104kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 298mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Snack

Cuisine: American

Keyword: pickled eggs, pickled eggs recipe

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{Old Fashioned} Pickled Eggs Recipe - Belly Full (2024)
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