Easy Refrigerator Pickled Eggs – No Canning!

Site Index Eggs Hard boiled eggs

This post may contain affiliate links. See my privacy policy for details.

This Easy Refrigerator Pickled Eggs Recipe is a super healthy and delicious snack that’s SO simple to make!

Pickled Eggs in sterilized 2-litre glass jar. Red checkered table cloth, boiled eggs and sprigs fresh dill around the jar
Pickled Eggs

The Art (and History!) of Pickling

***ALWAYS read up and educate yourself on food safety and canning and pickling methods using accredited government food safety websites before you do any pickling or canning of foods!***

Many moons ago, before refrigeration even existed, canning or pickling food was the only way to preserve food without it going off. It was pretty normal for people to preserve food such as fruit, vegetables, and even some meats, to store them for the winter season. My pickled beets are a perfect example of this. 

Thankfully we now have access to fresh fruit, veg, and meat all year round, so the previously relied upon method of canning and pickling is no longer necessary. But that doesn’t mean it’s not utilized for other additional benefits – i.e taste! It’s definitely worthwhile to pickle foods like eggs (I love some Dill Pickle Deviled Eggs too!) and vegetables for the delicious flavour it provides. 

These easy refrigerator pickled eggs have a mother-watering sweet and sour combination whether they are eaten alone as a snack or added to a salad or sandwich for something a bit more filling. I love to chop mine up for some yummy egg salad sandwiches or my favourite Meyer Lemon Parmesan Avocado Toast & Egg recipe.

close up Pickled Eggs in sterilized 2-litre glass jar. Red checkered table cloth, boiled eggs and sprigs fresh dill around the jar

Pickled Eggs Ingredients

  • white vinegar
  • water
  • white sugar
  • kosher salt
  • pickling spices
  • eggs: hard-boiled and peeled
  • sprigs fresh dill
  • bay leaves
  • sliced raw white onion rings: these are optional

How to Make Pickled Eggs 

  • Combine the first 5 ingredients in a medium-sized pot to prepare the pickling brine. 
  • Bring the ingredients to a boil and reduce to a low simmer until all of the sugar is dissolved. 
  • Layer the peeled hard-boiled eggs into a sterilized 2-litre glass jar.
  • Add in slices of onions if you want at this point. 
  • Tuck the bay leaves and the fresh dill down the side of the jar.
  • Pour the brine over the eggs and seal with a sterilized lid.
  • Store in your refrigerator for 1-2 weeks before serving.ingredients for Pickled Eggs in sterilized 2-litre glass jar

 

How Long Do Pickled Eggs Last in the Refrigerator?

Once they’re sealed in an airtight container, your pickled eggs will last for up to 4 months in the refrigerator!

How Long Will Pickled Eggs Last Outside the Refrigerator?

Pickled eggs should never be kept out at room temperature for longer than serving time. Consuming pickled eggs that have been out at room temp for more than a few hours can actually cause a fatal illness called Botulism, which you want to avoid!! ALWAYS read up and educate yourself using government food safety websites before you do any pickling or canning of foods!

What Do Picked Eggs Taste Like?

Pickled eggs literally taste like eggs and pickles, that’s the only way to describe it! You really have to try it for yourself as this can definitely be an acquired taste, but if you love them then you’ll really love them! Trust me.

Here are some other great breakfast and brunch egg-based recipes for you to try:

Tater Tot Eggs Benedict

How to Make Perfect Instant Pot Eggs: Soft, Medium & Hard Boiled!

The Bisquick Impossible Quiche Recipe

How To Cook Duck Eggs

Ok, who here loves pickled eggs? My dad can never get enough of them, I’ll be making sure he sees this recipe as I know that he’s made them at home before. Has anyone else made them at home? You really do either love them or hate them there is NO IN BETWEEN!

Happy pickling!

Love,

Karlynn

 

PIN this picture to your SNACKS BOARD and remember to  FOLLOW ME ON PINTEREST! 

Pickled eggs - either you love them or you hate them! This recipe can be easily customized to be sweeter or more sour depending on your preference.

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Easy Refrigerator Pickled Eggs - No Canning!

Pickled eggs - either you love them or you hate them! This recipe can be easily customized to be sweeter or more sour depending on your preference.

5 from 2 votes
close up Pickled Eggs in sterilized 2-litre glass jar. Red checkered table cloth, boiled eggs and sprigs fresh dill around the jar
Prep Time
15 minutes
Servings
12
Calories
63
Author
Karlynn Johnston

Ingredients

  • 2 cups white vinegar
  • 2 cups water
  • 1 cup white sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon pickling spices
  • 12 eggs hard boiled and peeled
  • 2-3 sprigs fresh dill
  • 2-3 bay leaves
  • sliced raw white onion rings optional

Instructions

  1. Prepare the pickling brine by combining the first 5 ingredients in medium sized pot. Bring the ingredients to a boil, then reduce to a low simmer. Simmer until all of the sugar is dissolved.

  2. Layer the peeled hard boiled eggs into a sterilized 2 liter glass jar. You can use a larger jar if you want, you don't have to water bath seal these so a certain amount of headspace at the top doesn't matter. You can also add in slices of onions if you want at this point. Tuck the bay leaves and the fresh dill down the side of the jar.

  3. Pour the brine over the eggs, Seal with a sterilized lid.

  4. Store in your refrigerator for 1-2 weeks before serving for the best taste, but maybe make a double batch if you want to start snacking right away!

Recipe Notes

Because these eggs aren't truly canned, you can safely adjust the amount of sugar in this recipe to taste. My dad prefers them tangier than sweet, I prefer them slightly sweeter. Adjust the brine to your liking before you pour it over the eggs. 

Nutrition Information

Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 164mg, Sodium: 62mg, Potassium: 61mg, Sugar: 1g, Vitamin A: 240IU, Calcium: 25mg, Iron: 0.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Eggs Hard boiled eggs

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Shawn says

    The eggs float, which I expected, but ended up with a lot of brine at the bottom. I could easily place another dozen eggs in the jar.

  2. Robert Rice says

    What are the measurements of the ingredients I have a recipe from Joe Jost in Long Beach, CA it’s a tavern, and it has measurement for 8 eggs I triple it for 24 eggs

    • Kelly says

      Robert, scroll down through the post. It gives the complete recipe with measurements.

  3. sesch@fairview.k12.mi.us says

    Can the water in the refrigerator pickled eggs recipe be replaced with beetroot juice?

  4. Dovonda says

    How do you make spicy hot pickled eggs what makes them spicy hot

Leave a Comment or Recipe Tip

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.