Pickled eggs are such a great snack! If you haven’t tried them yet, it’s time. You might get hooked! You can enjoy them with a kick of heat or plain Jane. Both ways are delicious. We’re skipping the complicated canning steps and sticking to a simple refrigerator method that gets better with time.
Be sure to use my guide for hard-boiled eggs to make the perfect pickled eggs.
Why My Recipe
- Choose your own heat level with three easy spicy options.
- No tricky canning needed. Just pour, chill, and let the fridge do the work.
- Made with simple ingredients, most of which you likely already have on hand.
I’ve included three spice options so you can choose exactly how much heat you want from just a little to bring-on-the-burn. It’s as easy as dropping in your favorite pepper. These are perfect for snacking, slicing into salads, or adding to a charcuterie board. If you’ve never made pickled eggs before, this is the recipe to start with!
Ingredient Notes
- Hard Boiled Eggs: Use eggs that are a few days old as they’re easier to peel than fresh ones. My favorite is a 6 minute egg as it pickles so nicely.
- Red Onion: Adds a subtle bite. Slice thinly for the best texture.
- Garlic Cloves: No need to chop, just toss them in whole for a mild garlic flavor.
- Fresh Dill: Use whole sprigs. If you only have dried dill, use 1 teaspoon instead.
- Whole Black Peppercorns: These add a hint of spice without overpowering the flavor. Don’t substitute with ground pepper.
- Distilled White Vinegar: You can substitute with apple cider vinegar for a slightly sweeter flavor, and less of a punch.
- Granulated Sugar: Balances the acidity. You can reduce to 1 tablespoon if you prefer it less sweet or use a sugar substitute.
- Salt: Regular table salt works fine.
- Hot Red Pepper (Whole): Adds serious heat. Use one small pepper for maximum spice. You can even slice the pepper to release for of the spicy oils.
- Jalapeño (Sliced): A great medium heat option. Just slice it up and tuck them in.
- Crushed Red Pepper Flakes: Easiest way to add controlled heat. Start with 1 teaspoon, or adjust to taste.
Container Options
Use a quart-sized mason jar or any non-reactive container made of glass, plastic, or ceramic with a sealable lid.
Avoid metal containers as they can react with the vinegar. Just make sure your container is large enough for the eggs to stay fully covered in brine.
Refrigerator Pickle (No Canning)
This recipe is designed as a refrigerator pickle, not a shelf-stable canned product. Eggs are a low-acid food and can’t safely be canned at home without pressure canning. Keeping them in the fridge is the safest way to enjoy pickled eggs without the risk of botulism.
Don’t Reuse the Brine
For safety reasons, it’s best not to reuse the brine for another batch of eggs. Once the brine has been in contact with hard-boiled eggs, it can become contaminated. If you want to make more, simply whip up a fresh batch. It only takes a few minutes.
Serving Suggestions
Pickled eggs are great straight from the jar as a snack. You can also slice them onto salads, serve them with crackers and cheese on a snack board, or chop them into potato salad. They add a pop of flavor anywhere you’d normally use a boiled egg.
Storage Instructions
Pickled eggs will keep in the refrigerator for up to 3 to 4 weeks. Make sure they’re always stored in a sealed container and kept fully submerged in the brine. For best flavor and texture, eat them within the first two weeks.
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