Grandma’s Pickled Eggs

Calling all pickle lovers!  Grandma’s Pickled Eggs are a cinch to make and they don’t require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate for the most flavor packed eggs you have ever had. Enjoy them for a quick high protein snack, in your favorite egg salad recipe, or on top a fresh garden salad.

If you love pickles, pickled beets, pickled okra, pickled asparagus or pickled green beans than these Pickled Eggs are a must try.  They are just so easy with absolutely no knowledge of canning skills required.  We just love everything pickled around here.  Have you tried Pickled Jalapenos or Pickled Red Onions?

How do you make Pickled Eggs?

Hard boil a dozen eggs, peel them and place them in a mason jar or taller bowl that is not going to require too much liquid to soak them.  Meanwhile make the brine by adding both vinegars, water. pickling spices, dill seed, salt, black pepper corns, and onions to a sauce pan and bring it to a boil. Then simmer for about five minutes.  Pour over the hard boiled eggs and add the fresh dill sprigs, slices of onion, and garlic cloves.  Finally cover with the lid, place in the refrigerator and let sit for 3-4 days before enjoying.

Recipe notes and helpful tips

• Follow my tips for hard boiling eggs with the most important tip being purchasing eggs that are close to expiration.
• For whiter eggs remove most of the cloves from the pickling spice.
• Pickled eggs are best after several days in the pickling solution however I have enjoyed them after twenty four hours. The longer the eggs stay in the brine the stronger the pickle taste.
• For super quick and easy pickled eggs simply add the peeled eggs to the beet juice left in a jar of pickled red beets. However keep in mind that the eggs will turn red. We call them red beet eggs.
• For storage the pickled eggs must be refrigerated at all times to prevent botulism.
• Enjoy the pickled onions in the jar as well.  They are delicious.

How to make perfect hard boiled eggs

I have hard boiled lots and lots of eggs over the years  Here are a few helpful hints in successfully cooking hard boiled eggs.

You want eggs that are very close to expiration.  However not expired but close. I went to the store and specifically looked for the carton that was going to expire first. The Mom and Pop grocery stores are great for this as their turnover is not as high as the chain warehouses and chain grocery stores. This is by far the most important tip when it comes to peeling them successfully.

Scrap everything I have told you before and steam the eggs.  I have never had trouble peeling steamed eggs.  Just fill a large saucepan with enough water to reach the bottom of a steamer basket.  Bring it to a boil and carefully add the eggs to the steamer basket using a long handled spoon or tongs.  Cover the pot and steam for 12-15 minutes.  A single layer of medium eggs will require less time while a double layer of large eggs will require the most time.  Remove eggs to icy cold water to stop the cooking process or let the cold water run directly into the pan for several minutes to cool them down.

More egg recipes you will love!

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This post was originally published May 22, 2019 and was republished September 5, 2020 with new content.

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