Grandma’s Pickled Eggs

Learn how to make them at home with this easy step-by-step guide. Impress your friends and family with your homemade pickled eggs! They are so easy to make. Heat the liquid mixture, pour over hard-boiled eggs, cover, and refrigerate for the most flavorful pickled eggs you have ever had.

Enjoy them for a quick high-protein snack, in your favorite egg salad recipe, or on top of a fresh garden salad. They are very easy, and no canning knowledge is required. We love everything pickled around here. Have you tried pickled jalapenos or pickled red onions?

Ingredients Needed

See the complete list of ingredients below on the recipe card.

• Eggs: I like to use the large ones, but you can pickle any size eggs
• Vinegar: I like to use a combination of white and apple cider vinegar
• Pickling spices: McCormick makes a pretty good pickling spice
• Other spices: Dried dill seed, coarse salt, black peppercorns, and sprigs of fresh dill
• Onion: Preferably sweet yellow or Vidalia. Both add sweetness and texture
• Garlic: Fresh, of course

How to Make Pickled Eggs

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Hard-boil a dozen eggs, peel them, and place them in a mason jar or taller bowl.
2. Add the vinegar, water, pickling spices, dill seed, salt, black peppercorns, and onions to a saucepan and bring it to a boil.
3. Simmer the brine for a few minutes and then pour it over the eggs. Seal and refrigerate. Let them rest for 3-4 days before enjoying.

Preparation Tips

• For whiter eggs, remove most of the cloves from the pickling spice.
• Pickled eggs are best enjoyed 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.
• Store the pickled eggs in an airtight container in the fridge. They should be refrigerated and below the brine solution at all times. They will last up to 3 months when properly stored.

Steam The Eggs For Easy Peeling

I have never had trouble peeling steamed eggs. 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 ice-cold water to stop the cooking process, or run cold water directly into the pan for several minutes to cool them quickly.

Frequently Asked Questions

More Egg Recipes

Pickled Eggs

Calling all pickle lovers!  Grandma’s Pickled Eggs are a cinch to make. Heat the liquid mixture, pour over hard-boiled eggs, cover, and refrigerate.

4.98 from 76 votes

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Course: Breakfast

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12

Calories: 74kcal

Author: Beth Pierce

Ingredients

• 12 large eggs hard boiled and peeled
• 2 cups white vinegar
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons pickling spices
• 1 teaspoon dill seed
• 1 teaspoon coarse salt
• 10 black peppercorns
• 1 sweet onion thinly sliced
• 3 sprigs fresh dill
• 2 garlic cloves

Instructions

• Place the peeled eggs in mason jars or a tall coverable container.
• Add both kinds of vinegar, water, pickling spices, dill seed, salt, black peppercorns, and onions in a saucepan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
• Put the garlic and dill sprigs in the jar with the eggs.  Close the jars, cool to room temperature, and refrigerate for 3-4 days before enjoying!

Notes

• Store the pickled eggs in an airtight container in the fridge. They should be refrigerated and below the brine solution at all times.
• They last up to 3 months when properly stored.

Nutrition

Calories: 74kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 194mg | Sodium: 206mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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