Grandma’s Pickled Eggs

Pickled Eggs

5 from 50 reviews

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



  • 12 large eggs hard boiled and peeled
  • 2 cups white vinegar
  • 1 cup rice 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


  1. Place the peeled eggs in mason jars or tall cover-able container.
  2. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
  3. Put the garlic and dill sprigs in the jar with the eggs.  Close the jars, cool to room temperature, refrigerate for 3-4 days.


  • 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 however I have enjoyed them after twenty four hours.
  • Keep pickled eggs refrigerated at all times.
  • Enjoy the pickled onions in the jar as well.  They are delicious.

Keywords: how to make pickled eggs, how to pickle eggs, spicy pickled eggs

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