Name: Pickled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 25 h 20 min
Cuisine: American
Ingredients: 6 large eggs; 1½ cups distilled white vinegar; ½ cup tap water; ¼ cup granulated sugar; 1 Tbsp kosher salt; 2 fresh bay leaves (divided); 2 sprigs dill (8-inches each); 2 red Fresno chiles, unseeded and sliced; 1 jalapeño chile, unseeded and sliced; 2 Tbsp sliced garlic; 1 tsp black peppercorns; 1 tsp coriander seeds

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Short description

Pickled eggs are a delicious, tangy snack that I love making at home. Hard-boiled eggs are brined in a flavorful mixture of vinegar, water, and spices, giving them a zesty, spicy kick. This recipe is simple to prepare and great for storing in the fridge for a few days, allowing the flavors to develop and intensify.

Pickled Eggs

Why You’ll Love This Recipe

I love pickled eggs because they’re packed with flavor and perfect for snacking, adding to sandwiches, or tossing into a salad. The combination of the creamy, rich egg with the tangy, spicy brine is a match made in heaven. It’s also a very customizable recipe—you can adjust the heat level with different chiles or add your favorite spices to make them your own.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 6 large eggs
• 1½ cups distilled white vinegar
• ½ cup tap water
• ¼ cup granulated sugar
• 1 Tbsp kosher salt
• 2 fresh bay leaves (divided)
• 2 sprigs dill (8-inches each)
• 2 red Fresno chiles, unseeded and sliced
• 1 jalapeño chile, unseeded and sliced
• 2 Tbsp sliced garlic
• 1 tsp black peppercorns
• 1 tsp coriander seeds

directions

First, I place the eggs in a saucepan and cover them with water by about 1 inch. I bring the water to a boil over medium-high heat, then remove the pan from heat. I cover the saucepan and let the eggs sit for 10 minutes.
After that, I drain the eggs and run cold water over them until they’re cool enough to peel, which usually takes about 10 minutes.
While the eggs are cooling, I prepare the brine by heating vinegar, water, sugar, salt, and one bay leaf in a saucepan. I bring it to a boil, stirring until the sugar dissolves, then remove the pan from heat and let the brine cool to room temperature.
Once the eggs are peeled, I place them in a quart-sized jar along with the remaining bay leaf, dill sprigs, chiles, garlic, peppercorns, and coriander seeds.
I pour the cooled brine over the eggs and make sure they’re fully submerged. Then I seal the jar and let it sit at room temperature for about 20 minutes before refrigerating it.
I like to refrigerate the eggs for at least 24 hours before eating them, although they taste even better after a couple of days. They’ll stay good for up to a week, as long as they’re kept in the brine.

Servings and timing

This recipe yields about 6 servings.
• Active time: ~20 minutes
• Chill (pickling) time: at least 1 day
• Total time: ~1 day 1 hour 20 minutes

Variations

I enjoy experimenting with different flavors for pickled eggs:

For a beet-pickled version, I sometimes add beet juice to the brine, which gives the eggs a vibrant pink color and a sweet flavor.
I’ve also tried a curried version with a bit of curry powder, mustard seeds, and turmeric for an extra kick.
If I want more heat, I’ll use extra jalapeños or other hot chiles to spice things up even more.

storage/reheating

I store the pickled eggs in the refrigerator in a sealed container, making sure the eggs stay submerged in the brine. They’ll last up to a week, although the flavor gets better the longer they sit. I don’t recommend reheating them, as they’re best enjoyed cold, straight from the fridge.

FAQs

What if I don’t have fresh dill sprigs?

If I don’t have fresh dill, I can use dried dill or even dill seeds. The flavor will still be aromatic and delicious.

Can I speed up the pickling process?

While the flavor develops best after 24 hours, I’ve tasted them after just 12 hours, and they’re still pretty good. But for the fullest flavor, I always try to wait at least a day before enjoying them.

Are these safe to eat raw?

No, I always hard-boil the eggs before pickling them. They’re safe to eat once pickled as long as they’re stored properly in the fridge.

Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar can work as a substitute for white vinegar. It gives the eggs a slightly different, more mellow flavor.

How can I prevent rubbery eggs?

To avoid rubbery eggs, I make sure not to overcook them. I always remove them from the heat and let them sit for exactly 10 minutes, then cool them quickly under cold water.

Conclusion

Pickled eggs are one of my favorite homemade snacks—easy to make, customizable, and full of bold flavors. They’re perfect for snacking, adding to meals, or even serving as a fun appetizer. Whether I keep things simple with the classic recipe or experiment with new flavor variations, pickled eggs never disappoint.