Sometimes you need a nostalgic fix. This recipe for Old Fashioned Pickled Eggs is a recipe that takes care of that. It’s INSANELY EASY and that’s only one awesome thing about the recipe. I’ve got changes that take this recipe from my recipe to a recipe that’s yours, in an instant.
Pickled eggs are in bars, convenience stores, and grocery store shelves. I know pickled eggs because my mom has made them for years. They would sit in a pickle jar on the counter in a corner of the kitchen.
My old fashioned pickled egg recipe is simple with 4 ingredients you have in your kitchen right now. What makes this recipe even more appealing is that it really is a recipe that adapts to what YOU want. Let’s get started.
How are Old Fashioned Pickled Eggs Made?
The most difficult part of pickled eggs, if you can call it difficult, is making hard boiled eggs. Let’s get that out of the way. Find tips HERE for perfect hard boiled eggs. Don’t worry about messing them up though, hard boiled eggs that don’t peel well and don’t look perfect make great Egg Salad!
The eggs are boiled, peeled and ready. The next steps are easy.
- Add vinegar and salt into a jar. A canning jar with a plastic lid or an old pickle jar work great!
- Put the eggs in the jar.
- Top off with water.
- Put the lid on the jar.
- Refrigerate for safety. You don’t want botulism.
- Wait at least 5-7 days and enjoy! The longer they pickle, the more potent they will be.
That’s how insanely easy this old fashioned pickled egg recipe is. If that’s all you want, scroll down for the recipe. You’ll find specific ingredient amounts and directions.
For the rest of you that want more info, keep reading. I’ve got answers to pickled egg questions and ways for you to have all the credit for the recipe.
Pickled Egg FAQs
Do These Old Fashioned Pickled Eggs Require Canning?
No. This recipe for pickled eggs is not canned. How’s that for easy?
For those of you that are familiar with canning, I do have a couple of canning recipes that I’ve placed at the end of the post for you
How Many Calories Are in Pickled Eggs?
Large eggs have about 78 calories in them. A Tablespoon of White Vinegar has around 3 calories. Salt doesn’t have any calories. That means a pickled egg has around 78-79 calories. Remember, you’re not not getting a tablespoon of vinegar in each egg.
Are Pickled Eggs Healthy?
Pickled Eggs are protein filled and a low calorie snack. They are a good option as part of a healthy diet.
How Do These Old Fashioned Pickled Eggs Taste?
These pickled eggs taste like salt and vinegar potato chips, only they’re eggs.
When Are Pickled Eggs Ready to Eat?
Let your eggs pickle for 5-7 days, and up to 2 full weeks, before enjoying them. The salty, vinegar taste gets more potent as the eggs sit in the brine.
Do Pickled Eggs Need to Be Refrigerated?
According to the National Center for Home Food Preservation, Pickled Eggs need refrigeration to prevent botulism.
What Is the Shelf Life of Pickled Eggs?
Refrigerated pickled eggs will last 3 to 4 months.
Ingredient Add-Ins and Swaps
Ok, Pickled egg questions have been answered. Here are easy ingredient additions and swaps that make this recipe yours!
How to Make Pickled Eggs with Beets
Follow my pickled egg recipe and top the eggs with beet juice instead of water. It makes the eggs a pink/purple color.
Use Apple Cider Vinegar
Change up the flavor some and use Apple Cider Vinegar instead of White Vinegar
How to Make Spicy Pickled Eggs
- Slice up a jalapeno or other hot pepper and pickle it with your eggs for spicy pickled eggs.
- Replace some of the vinegar the juice from the jar of jalapenos in your fridge.
- Add a few peppercorns to the vinegar brine as the eggs pickle.
How to Make Dill Pickled Eggs
Add a couple teaspoons of pickling spice, some fresh dill and sliced garlic to your eggs for a dill pickle taste.
You are now ready to make these insanely easy old fashioned pickled eggs my way or your own way!
Here are the recipes I mentioned above for those of you that enjoy the canning process.
Old Fashioned Pickled Eggs
Ingredients
- 6 Hard Boiled Eggs
- 1 Cup White Vinegar
- 2 tsp Salt
- Water to fill up the rest of the jar.
Instructions
- Add vinegar and salt into a jar and stir to dissolve the salt. A 16oz canning jar with a plastic lid or old pickle jar works great!
- Put the eggs in the jar.
- Top off with water.
- Put the lid on the jar.
- Refrigerate.
- Wait at least 2-3 days and enjoy! The longer they pickle, the more potent they will be.
Video
Notes
- Pickled Eggs with Beets – Follow the pickled egg recipe and top the eggs with beet juice instead of water. It makes the eggs a pick/purple color.Use Apple Cider Vinegar
- Change up the flavor some – Use Apple Cider Vinegar instead of White Vinegar Spicy Pickled Eggs
- Heat things up – Slice up a jalapeno or other hot pepper and pickle it with your eggs for spicy pickled eggs.
- Dill Pickled Eggs – Add a couple teaspoons of pickling spice, some fresh dill and sliced garlic to your eggs for a dill pickle taste.
