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Easy Classic Pickled Eggs Recipe

*Updated* / By: 241 Comments

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Easy Classic Pickled Eggs Recipe is a true pub favourite.

Popular bar styled food made at home with this easy no canning method. All you need is a nice big jar, hard-boiled eggs, and a brine to make the best-pickled eggs ever.

Easy Classic Pickled Eggs in a jar.

Who would have thought a hard-boiled egg cured in vinegar or pickling brine would create such a great snack and appetizer? Egg pickles!

Since I was a kid, my mom made these all the time. In fact, she was a true “canner”. All kinds of pickles, fruits, jams, canned tomatoes, sauces and of course sauerkraut, lined the walls of the cold cellar.

RECIPE and INSTRUCTIONS for this old fashioned pickled egg recipe is at the bottom of this post.

I am more of a quick pickle person. This recipe is a no canning method, just like my zucchini pickles and pickled onions recipe! According to my husband, she made the best pickled eggs, until he tried them done my way.

If you love pickles without all the work, check out this roundup 30 Easy Refrigerator Pickles.

I still remember that room in the basement of my parent’s house. It was dark and only had a small light bulb that did not provide much light at all. The door was hard to open, and the cement floor was uneven. Inside the wooden shelves were lined with various sizes of glass jars. 

She also made homemade sauerkraut, which we called kapusta. It is so delicious in the traditional Ukrainian Kobasa Kapusta recipe. Often seen on the holiday dinner tables.

Peeled hard boiled eggs in a jar.

Those days of traditional canning does not happen in my house. 

Simple Pickling Ingredients  

Like with ALL quick pickles, ingredients are easy to find. 

Mom would make these for every stag or bachelor party that was hosted by the family. Seems the guys loved eating these, especially when they drank beer.

I guess that is why they are a pub favourite, especially in the UK. They are found in fish and chip shops too.

I thought they were Ukrainian pickled eggs. Who knew they would be SO DELICIOUS!

Overhead shot of the eggs in a jar, with the brine and pickling spice off to the side.

Of course, my husband happens to be one of those people who loved my mom’s recipe. He would always be so happy when mom made them. In fact, she would make a jar just for him. 

Now my grandkids can say grandma’s pickled eggs are the BEST! Just like the kind you can find in the bar.

How To Make Easy Pickled Eggs

This is a super easy no canning method.

  1. Sterilize a clean large glass jar. I add boiling water to it and let it sit for 5 minutes. Pour the water out and you are good to go.
  2. Have your hard-boiled eggs cooked and peeled (the hardest part is peeling those eggs).
  3. Place them in the jar.
  4. Boil the brine ingredients in a small pot.
  5. Pour over the eggs.
  6. Put on the lid.
  7. Let cool slightly, then place in the fridge.
  8. Let sit until seasoned (at least 3 days). Ok…this is the second hardest part.
pickled eggs in a glass jar, pickling spice sprinkled on the counter.

After looking at my mom’s recipe, I just could not see how this would be tasty. Vinegar, salt, and mustard powder? Really? What happened to balance? Isn’t there supposed to be water, sugar, and seasoning?

The typical British recipe uses vinegar, salt and sugar. Mine is a no sugar recipe.

I knew I needed something different. I wanted my recipe to be infused with more flavour.

Egg Pickle Variations 

  • Brines can be all vinegar (usually white vinegar or malt vinegar)
  • You can use beet juice or pickle juice in the brine
  • Some recipes include salt and vinegar
  • Some use only one or the other
  • Additional seasonings such as dill, onion, jalapeno (for a kick of heat) can be added
  • You can also use a pickling spice blend
A wooden board containing crackers, cheese, a dish of pickled eggs, and beer in the background.

Ok now for the test. I let hubby do the honours. Well to my surprise, he LOVED them. In fact even better than moms!! 

This DIY easy pickling recipe is a must-try. You can make them YOUR way. Spicy, flavoured, coloured. Skip the eggs in a jar from Costco. These are better than store-bought hands down.

Recipe Tips

  • If you want the pickling brine to be clear (like the ones you see in the store) do not use the pickling spice (cloves turn the brine brown).
  • Be sure to let the eggs sit for AT LEAST 3 days in the fridge before eating.
  • You can experiment with the brine ingredients, creating the brine you prefer.
  • Be sure to serve at room temperature.
  • Ways to serve pickled eggs include: snacks, party appetizers (especially game night) and sandwich fillings.
  • The longer the eggs stay in the brine, the stronger the taste.
  • Prolonged time in the brine tends to create a rubbery texture.
How Long Do Pickled Eggs Last?

I would say safely 3-4 months. Since this is a quick pickle method, the shelf life is not as long as the traditional canned method, or the ones purchased in the grocery stores.

Do You Need To Keep Them Refrigerated?

Yes for food safety you will want to keep them in the fridge. 

Do You Have To Peel The Eggs?

The hard-boiled eggs are peeled before they are put into the pickling brine. Unpeeled eggs will not work in this recipe.

Can You Use Pickle Juice?

People have used pickle juice to make pickled eggs. This recipe uses a seasoned brine. If you use dill pickle juice, the eggs will have a dill pickle taste. Pickled eggs with beet juice will make them pink.

Still Looking For Some Great Egg Recipes?

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Classic Pickled Eggs Pin Image
Easy Classic Pickled Egg Recipe Feature Image

Easy Old Fashioned Pickled Eggs

Eggs pickled in a brine, no sugar and no canning. Just like in thehe pub.
4.94 from 62 votes
Print Rate
Course: Appetizer
Cuisine: British
Keyword: Pub Food
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 3 days
Total Time: 3 days 35 minutes
Servings: 12 servings
Calories: 64kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 12 large eggs (hard boiled & peeled)
  • 4 cups white vinegar
  • 1 ½ cups water
  • 1 ½ tsp course sea salt
  • 1 tbs pickling spice
US Customary – Metric

Instructions

  • Sterilize a large mouth jar.
  • Hard boil and peel the eggs.

To make the Brine:

  • In a pot combine the vinegar, water, salt and pickling spice.
  • Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.

To Pickle:

  • Place peeled eggs into the clean jar.
  • Pour brine over eggs.
  • Seal jar. Leave on kitchen counter for about 1 hour, then place in fridge.
  • Let eggs sit in brine for at least 3 days before eating.
  • ENJOY!!

Nutrition Information

Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 354mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Notes

***Always keep the pickled eggs refrigerated until ready to eat*** These will keep for several months.
You can take them out of the brine and bring them to room temperature before eating if you wish.
You can make less brine if you wish. I wanted to make sure I had the eggs completely submerged in the liquid.
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Reader Interactions

Comments

  2. Peter W Jackson Australia

    Thanks for your recipe. I am about to give it a try. I have forgotten my original recipe. It must be 50 years since I ate my own pickled eggs. I do remember I used brown sugar a few cloves and Malt vinegar the rest escapes me. Some folks didn.t like the brownish colour it gave the eggs. I may try white vinegar this time. Seasons greetings to you.

    Reply

  3. Aurora Mathews

    I grew up loving pickled eggs. My dad kept them in the fridge. Thanks for your recipe. I plan on trying it very soon. I’m 70 years old and both of my parents are gone. I’m sure the pickled eggs will bring back wonderful memories and I’ll make sure to get my granddaughter’s to try them out.

    Reply

  4. Jason Rodier

    I have made this several times now and will make it in the future. These taste a lot better than the store brands. These eggs keep well and are healthy.

    Reply

  5. Ana

    Hi,
    Are these quick pickled or are they canned in a water bath to seal? I’d really like to try making them!
    Thanks!

    Reply

  6. Anne Lawton

    I like you have never had the desire to make or eat pickled eggs, but now I’m curious! My parents were huge preservers, and they had the same type of room in our basement, and I brought the flashlight with me too!

    Reply

  7. Joyce

    I’ve always wanted to try picked eggs, but never had the opportunity. I just boiled up 2 eggs, and will try your recipe, scaled down. I hope I’ll get the flavor with a scaled down recipe, I’ll try it again with a dozen eggs, if I like it. Thanks!

    Reply

  8. Connie Sears

    I’m trying these out for my hubbie…he’s a diabetic…and loves vinegar! I’ll let you know how he feels…good or bad.

    Reply

    • Melba

      I really enjoyed your story. We didn’t have a cellar, but I’d feel like you did! When I was about 4 yrs. old my dad was a bartender. I remember he, my mom & 2 older sisters sitting around the kitchen table peeling hard boiled eggs! Daddy put them in large jars to take to work. I didn’t know what he put in the jars to pickle them. I haven’t eaten them much in my life, but I just wanted to find a recipe so I could “go back in time” so to speak. Thanks for your recipe & your wonderful story! I’ve boiled the eggs & need to buy pickling spice. My husband requested them to be more sour than dill. We’ll see!

      Reply

  9. Max Walker

    Good idea for a recipe but really 5 1/2 cups of liquid for 12 eggs? Why would you water down the vinegar to the point that it is not acidic enough to preserve the eggs, no wonder you need to keep them in the fridge.

    Reply

    • Gloria | Homemade & Yummy

      Hello Max. Thanks so much for your comment. Please feel free to cut the liquid in 1/2 if you like. There is enough brine for several dozen eggs. I only made 12 since I did not need more at the time. As for the vinegar, that is personal preference. I personally don’t like biting into something and all I can taste is vinegar. The pickling spice really shows through here. You can adjust the ratio to your liking. As far as keeping them in the fridge, for SAFETY reasons. Even if these were preserved in pure vinegar, I would still keep them in the fridge. I really don’t want to deal with bacteria in my food. Yes, the vinegar is acidic, but I won’t risk getting sick over a pickled egg.

      Reply

    • JOHN G.

      Good recipe…made a few additions for my taste: 1/8 (sliced) of large white onion and a tsp. of minced garlic (after cooking the brine)

      Reply

      • Pam

        Hi! I’m new to the pickled egg thing too. Let me share an idea that a friend shared with me. For those of you who can cucumbers/pickles, when the jar is empty of pickles you can add the boiled eggs to that brine. The brine is still strong. Let the eggs sit in the frig for about a week before eating. I have done this and they are quite good.

  10. Jennifer Morrison

    What a neat recipe. I have never tried these before, but remember that my Uncle used to have a large jar of them on his counter. His were always pink, and I thought they looked like eyeballs. I guess we have similar imaginations. I loved the story of how you were nervous about going to go get items from the cellar room.

    Reply

  13. Nathalie

    I needed a sugarless recipe for my SO and this fits the bill! He loves it. I halved the brine recipe and it covers the eggs just right.

    Reply

  15. Liz McNally

    Do you use pickling vinegar or regular? I do roughly the same as you but I started leaving them in a bowl overnight so they would be evenly coloured and free floating and also add a tiny bit of sugar to take some of the bite out of the vinegar. The reason I want then coloured is so I can place them in out local fair. Thanks.

    Reply

    • Homemade & Yummy

      I used just regular white vinegar (just like my mom did), but feel free to experiment with other kinds of vinegar as well. You can use sugar (and lots of people do). Experiment to see what you like best.

      Reply

  18. Stephanie

    Never been much of a pickled egg fan, but tried your recipe and I’m hooked! Making my mother a batch for Christmas after she tried one and loved it, too! Thanks!

    Reply

  19. karen munro

    I work at retail and if 1 egg is broken in a dozen, they throw them all out, and i saw your picked egg recipe on line and said , give me all the good eggs and i will pickle them, instead of throwing the out as damaged…so i did and everyone love your recipe…just wondering , you say keep for several months, how long is the expiring date from bottling them?

    Reply

  22. Josee Marchessault

    I have 12 chickens and they’re on a laying frenzy. I just made 2 dozens of pickled eggs following your recipe. I am also growing some very hot peppers so I sliced thinly and added some to the brine.
    The first dozen I made as written, the second, I added smoked salt instead of regular. My house smells amazing! Thank you!

    Reply

    • Homemade & Yummy

      Quarts of liquid? It certainly makes more than you need for the recipe. I would rather have too much than not enough. Feel free to adjust the recipe to your needs. As long as you have the eggs completely covered you are good to go??

      Reply

  24. Sherry

    Thank you for sharing your “non-beet” recipe. I’ve only ever eaten a Chinese-style pickled egg, and I don’t recall liking it much. (Mom made them using a soy sauce/vinegar/sugar brine so they were brown and not appealing to look at.)

    Thirty+ years later, I’m on a diet that calls for a daily serving of boiled eggs and because I love deviled eggs and egg salad, I want to try pickling some. But my cookbooks and Internet seaches keep showing beet versions with cinnamon and sugar–likely tasty, just not the flavors my palate is craving. That said, I’m going to try half a batch of your version first to see if the rubbery texture you descibed will be too *blech* for me as well.

    Reply

      • Sherry

        While heating my brine, I sampled it and knew it’d be too sour for my hubby so I added a little more salt and a teaspoon of sugar. He didn’t even wait 24 hours before eating one, and once he told me it was good, I just HAD to try one myself. I LOVED it!
        And there was a bonus…I used the extra brine to make my first batch of pickled watermelon rind! So thanks for the inspiration!!

      • Homemade & Yummy

        THANKS so much for letting me know. I really appreciate the time you took to do that. This brine is perfect for tweaking, and I am so glad you found the perfect combination to suit your taste. Let me know how the watermelon turned out!!

  25. Healthy Kitchen 101

    Honestly, I had no idea of pickled eggs in my childhood until I’ve got the culinary education ? Actually, the first time I met them is when I was in a bar. I looked curiously at the bartender bringing eggs for the customer next to me, then I asked him and yes, it became my first try. Not bad! Well, now it’s the indispensable can in my kitchen xD

    Reply

  26. Otis cooper

    Can still remember the “dugout” smell like it was yesterday,but that was 52 yrs ago. Grandpa and ma had a concrete cellar that they call the dugout,filled with all kinda canned garden veggies and served as a storm shelter also. Pickled eggs were a treat on special occasions….can remember how ma smiled when grandpa bragged on the eggs!

    Reply

  27. Claudia Lamascolo

    Wow talk about a childhood memory you just gave me a flash back. My dad would make a whole humungous jar of these. I never did learn how to make them and I really forgot about them and him making these until now. It actually brought a smile and tears to my eyes. So Glad you posted this to stumble or I may have never seen it thank you

    Reply

  29. Jim

    Thank you so much for this recipe (and funny story), Gloria. My dad and I used to eat the pickled eggs my mum made using the old English pub method: dropping the egg into a packet of potato chips and giving the packet a shake. You get a kind of crispy coating on the egg and the chips borrow some of the pickle flavour from the egg. It’s culinary symbiosis!
    We’ll be in Ontario in April – I’ll have to keep an eye out for a bottle of Beau’s. Sounds like my kind of beer.

    Reply

  31. Murray

    Hi Gloria. Why no sugar? I’ve just started making my own pickled eggs after years of my parents making various pickles. I must admit i prefer the tartness of pickled onions and dill pickles. I’ll let you know how my version goes. I used sugar and I’ll try the next batch without. Have you used sugar and if so how did it go. Would be interested to know.

    Reply

    • Homemade & Yummy

      I personally have NOT used sugar. There are lots of recipes out there that include sugar (I guess the sweet/salt balance). For me I have never been a SWEET pickle person (except for pickled beets). I am sure ALL are delicious, and I really think it is personal preference. I used pickling spices in mine, where my mom did not.

      Reply

  34. Mel

    I”m happy to see a recipe for pickled eggs that doesn’t include sugar. This is the closest I’ve been able to find to my dad’s recipe. I’ll be making these this weekend for sure. Thanks!

    Reply

  35. DODSTIL L DEMPSEY Jr

    I’m glad you decided to make these pickled eggs for your husband. I have looked for a recipe for pickled eggs but everyone I’ve found has had Sugar in it. Thank You for this recipe. Also it amazes me that so many people have never heard of nor tried pickled eggs. My Mom used to use beet juice from her pickled beets and I loved them but everyone I know that makes them adds sugar and I don’t like sweet pickled eggs.

    Reply

    • Homemade & Yummy

      Seriously I don’t know how long these will actually last. I can say I have made them and kept them in the fridge for several weeks. You can buy them in the grocery store here….so they will last for quite some time….in the fridge….at least that is where I would keep them.

      Reply

  38. Billy

    I totally get the creepiness of the basement / cellar. We had a wine cellar that I would often be convinced into venturing in to grab things from. Whether that was pickled goods, wine, whatever it may be. It really wigged me out. I could see why that would add an element of skepticism when it comes to pickling things! Now that I have broken down that barrier I love pickling! I hope I have time to try your recipe soon, thank you for sharing!

    Reply

  39. RichardB

    Thanks for the recipe and like others here I look forward to trying it. Like another comment here I too used to put them in the pickle jar when the pickles were gone and that was really great! What I wonder about with your recipe is: will this taste like it was soaked in dill pickle juice like the ones I made in the past? I do plan on trying yours so I guess I’ll find out in the near future.
    Grandpop had a 250 year old house in New Jersey with a dirt floor cellar and a single pull string light bulb you had to reach around in the dark to find the string to pull to turn it on. One day when I stepped off the last step onto what was supposed to be dirt I stepped on something kinda soft that didn’t move. When I finally found the string to turn on the light, there was the biggest dead rat I have ever seen, even to this day almost 60 years later! That’s my cellar story and I’m stickin to it!
    Thanks again for the recipe,
    Richard

    Reply

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