The Best Recipe for Pickled Eggs
Pickled eggs is a delicious way to use up extra eggs. Go from the usual, less exciting boiled egg…and take them up a notch by pickling them!
At first, I didn’t know if I would appreciate pickled eggs. Then I made them for my husband on a whim one day. He tried them, looked at me seriously, and said. “You have to make more.”
This recipe for pickled eggs has been named the best. They are the best for my household, at least. And there is a secret ingredient that really makes these special.
What You Need to Make Pickled Eggs
Half gallon container/jar. I used a wide mouth jar, but any container would work. You are not canning these eggs…they will be stored in the fridge. (This post contains affiliate links from Amazon. If you purchase through this link, I’ll receive a small commission at no extra cost to you!)
18 eggs
4 cups white distilled vinegar
2 cups water
1 tbsp each of kosher salt and whole peppercorns
1 tsp each mustard seed, dill seed, and caraway seed
1/2 tsp whole cloves
2 bay leaves
4 cloves of garlic
Pickled jalapenos. This is the secret ingredient! I had pickled jalapenos from last years garden and used 2 tbsp of the juice, and 2 tbsp of the peppers.
How to Make Pickled Eggs
First, you will need to boil and peel 18 eggs. Not gonna lie…it’s a bit time consuming to peel 18 whole eggs. But read this post on the best way to boil and peel before you get started: How to Peel A Boiled Egg Perfectly.
Place all the eggs into the jar.
Now, you will combine the water, vinegar, and the spices in a stockpot. (Leave out the pickled jalapenos and garlic.)
Bring this mixture to a boil, and let it boil for around 10 minutes.
Meanwhile, add the garlic and the pickled jalapenos plus the jalapeno juice into the jar with the eggs already in it.
Once the vinegar and spice mixture has boiled for 10 minutes, remove it from the heat, and pour immediately into the jar.
If there are leftover spices in the stockpot, just try your best to scoop them out with a spoon to add them to the eggs. (They’ll continue to infuse with flavor!)
Put a canning lid on the still hot jar, and it may just seal! (Sealing is not required, though, if you will be eating these soon.)
How Long Should I Let Them Sit Before Eating?
You will let the jar cool until you can handle it safely, then put it in your refrigerator.
Let the pickled eggs meld together for at least five days to a week before you try them!
The flavors will be better if they have time to infuse into the egg.
Do They Last Long in the Fridge?
Some sources say that pickled eggs can last upward to four months if they have been sealed, in the fridge.
Honestly, ours never lasts that long because they are gobbled up in a week at the most.
I imagine if you had a super surplus of eggs, you could make a few batches ahead, and they would be good for several months. Let me know if you store them long term.
Have you tried pickled eggs?
If you haven’t given these babies a try, I suggest you do ASAP! There are so many different ways to do pickled eggs, but this is my method I’m sticking to because my husband is a huge fan.
