Description

This Easy Pickled Eggs recipe offers a tangy and flavorful twist on classic hard-boiled eggs by soaking them in a sweet and savory pickling brine with fresh dill, garlic, and spices. No canning is required, making it a simple yet delicious addition to your fridge that develops deeper flavors after a few days of refrigeration. Perfect as a snack, appetizer, or addition to salads and sandwiches.

Ingredients

Scale

Pickled Eggs

12 large hard boiled eggs (peeled and cooled)
2 to 3 sprigs fresh dill
1 clove garlic
1 large white onion (thinly sliced)

Pickling Brine

3 cups white vinegar
1 cup water
⅓ cup granulated sugar
1 teaspoon coarse salt
1 bay leaf
4 teaspoons pickling spices

Instructions

Prepare the pickling liquid: In a medium saucepan, combine the thinly sliced white onion, white vinegar, water, granulated sugar, coarse salt, bay leaf, and pickling spices. This mixture forms the base of the flavorful brine that will soak into the eggs.
Simmer the brine: Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer gently for 5 minutes to allow the flavors to meld and the sugar and salt to dissolve completely. Afterwards, remove the saucepan from the heat and let the brine cool slightly.
Layer the eggs and aromatics in the jar: Place the peeled hard-boiled eggs into a clean glass jar. Start by adding one garlic clove at the bottom of the jar. Place 3 eggs on top, then layer with some of the cooked onion slices and one sprig of fresh dill. Repeat this layering process until the jar is full, evenly distributing the onions and dill among the eggs.
Pour the pickling brine over eggs: Carefully pour the warm pickling liquid over the layered eggs and aromatics, making sure the eggs are fully submerged in the brine to ensure proper pickling.
Seal and refrigerate: Close the jar tightly with its lid and refrigerate. Allow the eggs to pickle for at least 3-4 days before eating, but for best flavor, let them sit for about 1 week. The longer the eggs marinate, the more pronounced the tangy, sweet, and savory flavors become.

Notes

Use fresh, firm eggs and peel carefully to keep the eggs intact.
If you prefer less sweet pickled eggs, reduce sugar slightly to taste.
Ensure eggs are completely submerged in the brine to prevent mold and uneven pickling.
Pickled eggs can be stored refrigerated for up to 4 weeks.
Adjust pickling spices to customize the flavor profile, such as adding crushed red pepper for heat.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pickling
Method: Stovetop
Cuisine: American

Keywords: pickled eggs, easy pickled eggs, no canning pickled eggs, hard boiled eggs, egg appetizer, refrigerator pickles