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Easy Classic Pickled Eggs Recipe

*Updated* / By: 243 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?

Here are some of our favourites:

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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 63 votes
Pin Recipe 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

  1. 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

  2. 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

      HHAH….well he had to wait a VERY long time for these. Hope you give this recipe a try. He loved it….and it is hard to top something mom makes right??

    • 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.

  5. 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

  6. Jennifer Medders

    Do you have to stick them in the fridge? I remember my aunt making them all the time but hers was always on the counter which her house stayed cool. So I am just wondering if you have to stick them in the fridge?

    Reply

    • Homemade & Yummy

      I keep mine in the fridge, because I make them and the last a few months. In bars they keep them on the counter…but would go through them faster than us for sure. You can always bring out a few and let them get to room temperature if you like…either way they are delicious. Hope you give them a try…my hubby LOVES them. Too bad it took me so long to make them for him.

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