Pickled Eggs

Pickled eggs! Four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: Makes 6 pickled eggs


Beet pickled eggs with cardamom and anise

  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
  • 1 cup beet juice*
  • 1 cup cider vinegar
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard cooked eggs**, peeled

*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.

Curried pickled eggs

  • 1 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 3/4 cup white granulated sugar
  • 3 cardamom pods
  • 1 teaspoon mustard seeds (yellow or brown)
  • 1 Tbsp yellow curry powder
  • 6 hard cooked eggs**, peeled

Jalapeno pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 1/2 cup plus 1 Tbsp white granulated sugar
  • 6 cloves
  • 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 teaspoon dry oregano
  • 1/4 onion, sliced
  • 1 garlic clove, peeled
  • 6 hard cooked eggs**, peeled

Tarragon pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 2 sprigs fresh tarragon
  • 1 teaspoon mustard seeds
  • 1/2 cup plus 1 Tbsp white granulated sugar
  • 1 teaspoon herbs de provence
  • 6 hard cooked eggs**, peeled

**Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.


1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

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  • Gail Berish

    I made 2 quarts of pickled eggs in September, 2016. Did not try them until April, 2017. My son said they were the best eggs ever. I did keep them in the fridge the whole time. Also my recipe called for Dill which I didn’t see in any of the recipes printed above. Just an added spice that is sometimes hard to find.

  • Gordon Russ

    Have put eggs in left over pickle juice or pepper juice for years. Now will try canned beet juice. Yes many working man bars had pickled eggs, pigs feet and schrimp. They were a main stay for years. yes I have bought them there. The schrimp were a little messy they had to be pealed.

  • Duane Hansen

    Buy a large jar of your favorite dill pickles. Eat them. Replace with hard boiled eggs and leave for a few days. Delicious!

  • Linda Lusk

    For each can of sliced beets I add 9 oz paper cup 3/4 filled with Apple cider vinegar then I add sugar to the cup til it raises the vinegar to the top. Add to beets I cook that on low. As that is cooking I make the eggs. 1 doz. for every can/cup. I then place in a med/large jar place eggs and mixture. Let cool a little before placing in fridge. I find in 3 days it has reached the yoke. Enjoy!!

  • Harold N. Higgins Sr.

    No mater how you boil eggs, for a good clean peel…..take a one pint canning jar or similar glass container w/ lid….fill halfway with water…place egg in jar..put on lid and shake…not too vigorous. ..remove egg and it should peal very easy. My first egg told me I skook too vigorously.

    • suomynonA

      My favorite method for cleanly peeling hardboiled eggs is just to throw them in an ice-water bath immediately after they’re done. Leave it in there for a few minutes, gently tap (to make cracks) and then roll them (in hands or on counter, doesnt matter). They fall right off.

    • Donna

      I found eggs peel the best whrn you steam them instead of boil them. Never have a hard time peeling them. Use a steamer basket and steam approx. 20-25 min.

  • Npb

    Pickled eggs are a staple of the chippy but you don’t see them in pubs so much these days in England

    I pickle mine for a month in a kilner flip top jar and put them in the back of a dark cupboard, some times they have been there for 2 months. I never put them in the fridge because its not long before they are all gone.

    I’ve only had problems one because the seal on the jar was poor and it wasn’t sterilised properly.

    I usually use distilled malt vinegar as its cheap and I usually put hot chilli’s in this them. Brown malt vinegar make good eggs too, nice flavour and stains the eggs giving a traditional brown British pub egg.

  • Albert Wass de Czege

    I boil fresh eggs all the time and have no problem peeling them. I use just enough water to cover the eggs, pour copious amounts of salt in the water, and bring it to a boil BEFORE placing the eggs in. Once the water is at a rolling boil, I carefully place the eggs in (using a spoon helps), and boil for 10 minutes. After the timer goes off, immediately start cooling the eggs with tap water and once they are cool enough to handle, I peel them under running water. They practically jump out of their shells!

  • carla

    what if the water is cloudy? are they ruined? ? first time pickling eggs today! of course peeling the eggs did not go as easily as i hoped, isn’t it funny how every other time I’ve made hard boiled eggs i never worried about having the egg not peel right and then the one time that it matters ( pickling eggs) i can’t seem to peel the egh without chunking some of it out!!

  • Lin Bobson

    Red beet eggs; Try cracking egg shells w/o peeling off, put in jar of beet juice. Gives eggs a marbled look.

  • heather

    Does anyone know if you can still make red beet eggs with eggs that didn’t peel well and the yolk is exposed? My eggs were too fresh :(
    Thank you

    • Tammy Storey

      A good way to get easy peel hard boiled eggs is to steam them for 22-25 minutes instead of boiling. The shells just come right off.

    • sheri mchenry

      Heather, you will never have trouble peeling eggs again, no matter how fresh if you STEAM them, not boil them. Boiling water only comes to 212degrees but steam gets much hotter and this seems to do the trick to separate the membrane from the shell. Put in a steamer basket over boiling water and steam about 10 minutes. cool down under cold running water so you won’t burn your hands. The shells will practically fall off after you crack them. So glad to share this. I’ve hated those fresh egg frustrations in the past.

      • Gail

        I don’t have issues peeling eggs when I boil them. What I do is start with cold water, bring water to a boil. When it STARTS to boil I set my timer for exactly 5 minutes for large eggs, 6 minutes for extra large eggs. You know if you are over cooking your eggs if the yolk has the gray outer edge.
        When my eggs are done I will either let them cool on their own or run under cold water until I can hold it in my hands, peeling is a breeze.
        Now if for some reason you have refrigerator cold boiled eggs you can simply let them sit in warm / hot water for a few minutes aND again peel with ease.
        Been doing this for a couple years now.
        When you refrigerate boiled eggs to avoid moisture from collecting at the bottom of the bowl cover with a paper towel; it collects the moisture not your eggs.
        I do this with my veggies as well. Amazing how much longer your refrigerated veggies last and money saved.

      • Ricky

        Doesn’t matter how you cook the eggs but when you peel them peel them under water and the shells just come right off

  • Charles

    Is the sugar needed? Could I do without the sugar or replace it with some amount of honey? I want hot spice more than sweet.

    • Elise

      Hi Charles, I honestly don’t know. As long as you have enough vinegar in the brine you’re fine as far as pickling goes, but you’ll have to experiment with the amount of sugar or type of sweetening.

      • Gail

        Sugar is not required unless you want a hint of swwetness to the eggs. As one who experiments with food all the time I would pickle eggs basically the same as I do cucumbers. I have added garlic, onions, jalapeños, banana peppers, or whatever is available and sounds good.
        I had not heard of pickled eggs until I moved to Tennessee 33 years ago. I made some and the family loved ’em.

    • Jay

      You don’t have to have any sugar in the recipe. One of my favorite pickled egg recipes is a brine made of simply vinegar, water, salt, onion slices and garlic cloves.

    • Caprice

      I used half the sugar in the curried eggs recipe and was way too sweet. I’m wondering if I can eliminate it or keep reducing it until it’s how I like.

    • Karen Hilliard

      You don’t even need sugar

  • Roger H Smith

    Well…. I don’t have a lot to add to what others have said but I always get kosher dill pickles and even though that variety of pickle already has garlic in the brine, I add more chopped garlic to the jar after opening it. I buy the jars of chopped garlic at my local “Dollar Tree” store as it seems to be plenty strong and after all….. it’s just a buck!! Then when the jar is empty I fill the jar up with peeled hard boiled eggs and add yet another heaping spoon of the chopped garlic, replace the lid and give it a good shake and back into the ‘fridge it goes. In a couple of days I’ve got some tasty garlic-dill eggs!! Well that’s it. Like I said not too much to add.

    • Gwen

      I do the same. When a jar of pickles are done I boil some eggs and crop them in try to wait at least a week before eating. My daughter turns up her nose. But she does not like pickles, I swear she can’t be my kid, lol jk.

  • David

    In Lebanon, we pickle Turnips in a similar fashion. A few beets are also added to this, mainly for the color.

    • Sally

      Can you give us the full recipe?

  • Diane VanSlye

    I also place hard boiled eggs in the juice of finished off store bought pickles. I wait couple of days, then either make deviled eggs with them, or egg salad sandwiches or chop them up in a salad. Yummmmm! Been getting ooooh’s and ahhh’s for this for years!

  • Grandma Zelda

    Thank you Elise for the wonderful pickled egg recipes! They are a staple in our family. A few things I’ve learned over the years about pickling eggs: never use a pickling liquid above room temperature as it will rubberize the egg, if you boil spices for stronger flavor, let the liquid cool at least to room temp before pouring in with eggs; pickle with any spice combination you can imagine, but remember there will need to be vinigar in the mix; if you use fruit, you still need vinigar, but try a ratio of 3 parts sugar to 1 part vinigar; you can pickle partially shelled eggs for a marbled affect, the acid from the vinigar will keep them fine; you must keep your pickled eggs in the fridge, unless you follow sterile canning procedures; and last, but not least, hide the eggs on the bottem shelf behind something or in the draw under vegetables to keep for a week, else wise dad will eat them before time!

    • Hilary

      I am wondering why the pickled eggs must be kept in the fridge? Growing up in England they were always in large jars on the counters in fish and chip shops. Isn’t the vinegar enough to preserve them without refrigeration? I do ordinary ones and the beetroot ones and would love to know why please.

      • Elise Bauer

        Hi Hilary, even pickles will last longer if you keep them in the fridge.

  • elaine

    Pickled eggs and beets have been a lifetime staple in my family. My mother learned to preserve beets from my father’s mother.they are sweet and spicy: For 4 qt. of cooked ,peeled and cut beets
    Bring to a boil x15 mins:
    3 cups vinegar
    2 cups water
    2 1/2 cups sugar
    2 tsp. whole allspice
    3 whole cinnamon sticks
    1/2 tsp. whole cloves
    1 tsp. salt.
    add cooked beets, bring to a boil for 5 mins. Remove cinnamon sticks. Place in scalded jars and seal( hot pack). Lids will pop when cooled and sealed. Use straight from the jar for pickled eggs. MMMMM

  • Phill

    Has anyone ever tried to pickle eggs using fruit? Is it even possible?

    • Npb

      Only one way to find out!

  • Judy Wilson

    A friend has written and asked for a recipe for pickled eggs made with the shell still on the hardboile egg. Is this possible (healthwise), and does the shell allow the pickling to take place? He remembers being served a pickled egg at the bar, on a napkin, which you then used for your shells as you peeled it.

    Well that’s interesting. The shell is permeable, so perhaps it would work, it just may take longer to pickle completely. ~Elise

    • Keith B

      Look up the Century Egg. A Chinese friend of mine once told me about it and it makes some absolutely beautiful preserved eggs. Much more advanced method of fermentation than the pickled egg but I hear it is a delight to eat!

  • geoffrey gordon co.wicklow ireland

    I was introduced to pickled eggs in a pub in Limerick Ireland in the late 70s.They were preserved in malt vinegar (brown),stored in a glass jar (unrefrigerated) and a serving consisted of 2 slices of buttered brown bread,two eggs, a knife and a jar of mayo.One serving was never enough!The pub was Quin’s of Ellen St. and the owner was an American guy called Stolz.I can only presume he came from a PA background.That pub had a nice selection of single malts as well.Ahhh,memories.

  • Bonnie from Louisiana

    Even though I have lived in south Louisiana for the last 10 years, I was born and raised in Northeast Ohio. My dad was from Lancaster County PA.. I was raised on “red beet eggs”. They are nothing but either fresh or canned beets with cider vinegar and sugar. No spices of any kind, that is how his family made them. Love the beets that way, love the eggs in the leftover juice too. I am now saving all my leftover beet juice from my canned beets I made fresh this fall for a batch of eggs. Enjoy everyone!!

  • wderekp

    I pickle mine in the leftover Clausin pickel juice
    and I’ve eaten them up to 6 Mo been in bars 35 + yrs
    never got sick (well not from the eggs)they make
    great develed eggs have fun


  • tom galvin

    My neighbor gave me a small jar of eggs…for xmas. he uses Giuliano peperoncini juice and a couple peperoncinis…..they are awesome….

  • Vera

    I grew up on beet pickled eggs. They were an every day snack, nothing special. I took them for granted. We tossed boiled eggs into the jar of juice. They keep for several months in the fridge. They turn a deep purple. These things age like wine. The longer you keep them, the better they taste. They are prettier when they’re pink, though. I can think of numerous ways of pickling eggs. Toss them into a jar of any pickling juice after the previous contents have been emptied. Try pickled roasted red bell peppers. Remember that whatever color the juice is, the eggs will be the same color. This is the fun part. Fruit can also be pickled.

  • Carol

    If you had told me five years ago before I moved to Alaska that I would be making pickled eggs and loving them, I would have called you crazy. However I’m crazy for pickled eggs after my husband introduced me to them. We both love hot/spicy food, so I have been able to take almost any pickled recipe and add red chile flakes and chopped dried habanero. Gives the eggs a wonderful bite. Use plenty of ventilation in the kitchen as fumes from the boiling peppers can be very irritating. Thanks for some great recipes!

  • Mike Giese

    I have been making pickled eggs for about 25 years. I have used various combinations of spices and what I call extras:pearl onions, beets and peppers. All I have made have been well received.

    The best way to use them and surprise people is what I call devilish eggs, yes, a pickled egg that is used for a deviled egg recipe. I took them once to a party about 20 years ago. They lasted about 20 minutes. I still make them all the time and everyone still wants more.

    Canning of pickled eggs is also very easy, clean spices and clean jars. Process hot water bath for 15 minutes. I use approximately 25% white vinegar to water plus any spices. Use within one year.

    • Jay

      I would be cautious about that canning recipe. I don’t think hot water bath canning is safe for eggs. Research first…you probably will find that the reputable authorities recommend pressure canning for eggs, and it’s rarely done because the finished product ick. But no reason not to keep them in the fridge for a long time.

    • Beth

      Could you email me your recipe for canned boiled eggs and any with additional spices and or regular hard boiled pickled eggs. Some are beet juice kind and some are clear juice mixture with spices. I cannot print from my phone my email is bcriqui AT hotmail.com. please and thank you.

    • Pam

      Thanks for that info Mike. Was looking for canning pickled eggs. I’m sure pickled doesn’t require the pressure.

  • Ray

    Im just getting into canning…. my question is, can u water bath seal pickled eggs?? This is the only method that i have tried…

    I’m guessing that the long cooking times you would need to properly can these eggs would make the eggs much too rubbery and sulfuric to taste good. ~Elise

    • Clif

      I’ve been canning boiled eggs for years and there is a website with a good recipe very similar to my recipe. It also has good explanations as to the process and possible problems

      kuntzfamily.com › recipes › pickled_eggs
      Try it, I’m reasonably sure you’ll enjoy it if you like pickled eggs.

  • Robin

    At the Amish buffet here in Ohio, they have a garlic mustard egg. I have tried several times to duplicate, using yellow prepared mustard vs mustard powder and turmeric, but it’s never quite right. Any one can copy them, I’m all ears cause I could eat my weight in them!

  • Kerie

    If you mention pickled eggs to someone who has never had them, they start gagging and going on and on about how gross they are. Then you make them eat one, and pretty soon they are four eggs in. I love them so much. When I am pregnant it is the first thing I crave. I make them all the time, with my Daddy’s recipe. It makes the vinegar get to the yolk the fastest.
    ! dozen eggs
    3 cups white vinegar
    1 sealed jar
    This is pretty much the same recipe, except…
    I boil the eggs and peel them (of course),
    at the hardest point of the boil I pour it over the eggs,
    Sprinkle cayenne, (a lot of) red chili flake, pepper and salt
    and seal the jar. Then I leave it on the counter for two days.
    After that I put them in the fridge and in one week they are pickled throughout. They don’t need to be refrigerated until the jar is opened again, but pickle the fastest when they are not in the refrigerator.
    PS – The Beet pickled eggs are beautiful. :)

  • G.Scott Starry

    Hello Elise,
    In response to your question concerning the eggs that were pickled on 7/9….Were they done traditionally in a glass jar with a screw on lid? Or were they perserved by means of cold packing with a jar, a sealing canning lid, and a retaining ring? If the eggs were cold packed, inspect the underside of the lid for any signs of black particle buildup. If you find ANY black on the underside of the lid or on the top portion of the inside of the jar, dispose of the eggs immediately….Do not even taste test. If no black is found…ALWAYS be sure to smell the food first…On a very serious note, “The nose knows”. If the eggs were done in the glass jar without the cold packing process, I personally would dispose of the eggs only because 2 years seems like a very long time to have food in the fridge before consuming it….I hope you find my post informative and helpful!

    Thanks Scott! ~Elise

  • Ken Brubaker

    My ratio has always been, the same amount of cider vinegar and the same amount of sugar as the amount of beet juice two cans of small whole beets contains.
    All three heated until the sugar dissolves.
    I’ll have to try some of the mentioned spices next time.

  • Frank Whiteman

    Not accustomed to eating pickled eggs, but received a jar dated 07-09 but the person we got them from is no longer with us. Would like to know if they are any good or should they be thrown out.

    No idea. ~Elise

  • Bob

    I know someone who uses Dill Pickle Juice to pickle Eggs. They are really great also. And you can add some HOT peppers to them also. Also very goos is HOT pickled Green Tomatoes & HOT Pickled Okra. Great snack food, wish I had some now.

  • Dawn

    I grew up in Eastern PA and ate pickled eggs all summer long. We only made them with pickled red beet juice though. Right now I have a 2 gallon jar in my fridge with pickled eggs. I started it in April for a picnic I was going to using 4 or 5 jars of pickled beets added sliced onion and eggs. As the red beets are eaten there is more room for eggs. I replenish the eggs when there are only a few remaining. The longer they sit in the juice the darker they become.

  • Becky

    Thanks so much for the tip on steaming eggs. We have farm fresh here from our 6 fun little Ameraucanas, and they NEVER peel easy when boiled. I steamed a dozen the other day and the eggs practically fall out of the shells once cracked. Thank you SO much. I also added 9 hb eggs to a jar of pickle juice (deli style) and we have waited patiently for them to pickle.. should be about ready this week. :)

  • Emma

    Stunning colour on those eggs! I’m a recent convert to pickled eggs, my brother-in-law has been teaching me of their joys. He insists the proper British pub way of eating them is to pop one in a bag of salted crisps, then shake vigourously (with the bag held shut). Your egg flavours the crisps and gets a crunchy salty coating at the same time. It really is delicious…

  • amy

    I use the left over juice from picked bologna and add sliced fresh jalapeños and hardboiled eggs. Yum!

  • jack

    I didn’t take the time to read all comments so this may be redundant but poking eggs with a fork before brining adds more flavor and color for the beet kind. I have your site on my home page. I live in Granite Bay and it’s cool how you have timely goodies or the season. Love the elderberry stuff! elderberry syrup and sourdough pancakes with ham in them!! Yum.

  • Heather

    I understand these turn a pretty fuschia color. What I fail to understand, is why anybody would want to eat them? I’ve had the opportunity to eat them before but failed to see why I would want to eat a bright pink egg.

    How do they taste?

    Why don’t you try a bite the next time you get the opportunity? They taste like hard boiled eggs that have been pickled. So they taste mostly like eggs, and a bit like whatever pickling juice they have been pickling in. Because of the vinegar in the pickling juice, the whites of the eggs can get a little rubbery. ~Elise

  • Mark

    I have loved “red beet eggs” since I was a kid. I believe they are a Pennsylvania Dutch thing, at least they were always on my grandmother’s PA Dutch kitchen table when we went there for dinner or picnics. They are available here in Berks County PA at most supermarkets in the deli section, but homemade is always best.
    We use a small can of red beets and add a few silces of beet in the pickling jar. Pour the heated juice over the eggs and add a few whole cloves (maybe 5 or 6) and a bit of salt, cider vinegar, sugar and a bay leaf. Refrigerate till they are “done”…if they last that long.


  • Jack A. Cole, Sr.

    I was the volunteer bar/kitchen manager at the Monongahela Elks Lodge #455 for almost 20 years. My members loved pickled eggs using the following recipe:
    2 cans sliced beets plus juice
    1 onion sliced
    1 dozen hard boiled eggs
    1/2 cup water
    1/2 cup vinegar (more to taste)
    1/4 cup brown sugar
    1 t salt
    1/2 t cinnamon
    6 – 8 cloves

    Bring eggs to boil, turn off heat, cover for 11
    minutes, put in ice water to cool, peel.
    While eggs are cooking simmer all the rest in a
    pot big enough to hold everything.
    When cool enough, refrigerate.
    The longer they sit the better.

  • Olivia Kirkwood

    My son and I love pickled eggs. They are so easy the way I make them
    can of sliced beets,one dozen eggs boiled and peeled. Cider vinagar, water,add all together in a pickel jar let set at least 10 day. Open and enjoy the taste. you can add pickle spice.Salt

  • Dave Atkins

    Now ya’all need to realize that all though beet pickled eggs were popular up north we southerners made it a fine art! Try making the beet pickled eggs with a Tabasco pepper and a few teaspoons sugar in the jar and leave out the beets, just add the juice! It balances sweet, sour, spicy and savory. Enjoy ya’all and take care! Dave in S.C.

  • donati55

    Hi, I never heard of pickled eggs until I moved living in Vietnam. It is very common here to prepare pickled eggs at home using rice vinegar. They actually use to prepare pickled vegetables as well. In China they do the same and in Thailand as well. It’s something like a “cold” food very refreshing in a tropical country.
    It’s not something very familiar to me as I am italian but it is curious to know that in the USA it is something very common as a home preparation. Nice to see common links in such different cultures

  • Tim Parker

    If you are ever in south Louisiana (Lafayette, Baton Rouge & below) look for jars of Hot Pickled Quail Eggs. It’s a pretty common snack food down here. They are usually pickled with a few hot peppers, cayenne or hot sauce. Mmmmm. . .

  • Heather

    I was raised with one foot in the PA German (Dutch) region and the other in the coal region. Pickled eggs were everywhere!

    Nearly every household had a jar in the fridge and the juice was reused for a very long time, new eggs were added periodically.

    These eggs were also a bar staple, especially in the firehall/social club bars. They were charged by the egg and served in little paper boats. Hot bolonga usually accompanied the eggs.

    What a blast from the past!

    (I hate these eggs but my dear husband adores them.)

  • PiquantMolly

    Pickled eggs are a great bar food Up North. There’s a bar in Madison, Wisconsin where you can order the “Wisconsin Beer Bomb” — a goblet of Pabst Blue Ribbon with a pickled egg dropped into the bottom. You’re supposed to slam it in one gulp — egg and all!

  • Tempest

    Love the pink color!
    I make it with dark soy sauce and balsamic vinegar mix. You can also use lite soy sauce, but dark one gives its a richer hue and depth of flavor. I have no strict measurements, but use about 2 parts soy (dark) with one part of balsamic vinegar and one part of water. You can adjust to your taste. Boil the peeled eggs in that liquid for a minute or so and jar them up after cooled.

    Its not pickling per-se but on days when I can’t wait, I toss them in the same combo (without any water) in a sauce pan until the liquid evaporates and eat them right away. Yum.

  • Nancy

    Your recipes sound great, and we are always looking for new ways to do our eggs. Here is a recipe that we really enjoy.

    Pickled Eggs
    12 small to medium eggs; hard cooked, peeled
    1 small onion; chopped
    2 cloves garlic; sliced
    1 tablespoon thyme; dried
    2 hot peppers
    1 teaspoon whole peppercorns
    1 tablespoon honey
    1/2 cup white wine vinegar
    apple cider vinegar

    Put eggs, onion, garlic, thyme, hot peppers and peppercorns into a wide-mouth quart canning jar.
    Add honey and white wine vinegar.
    Top off with apple cider vinegar.
    Cover and shake jar to combine ingredients.
    Refrigerate. Let sit 2 weeks before serving.
    Note: All white wine or all apple cider vinegar can be used.


  • Wilma

    Pickled red beet eggs are best made with more than one red beet. You need 5 or more large ones. Fresh beets make for prettier and tastier eggs faster. Like over night some times. The beets are good on the salad along with the eggs. You can make deviled eggs out of red beet eggs too. Always use a glass jar. The juice can be used for 2-3 months so keep making eggs and dropping them in as you get low.

    Even for only 6 eggs? I found one beet more than sufficient for my small batch of eggs. Then again, our beets are rather large. ~Elise

  • Lyle McNeal

    I have never had the bar style ones before, but a few years ago, on a camping trip, I was offered a balsamic vinegar pickled egg, and it was wonderful. I tried to replicate it at home, but didn’t have the proportions correct.
    Of course my wife is not an egg fan, so she wasn’t very interested in this experiment of mine.

  • Cindy T.

    I grew up with pickled beets and eggs too as so many have said; my grandparents were Pennsylvania German and it was one of the seven sweets and sours you had to have on the table. Wilted lettuce salad in soured milk was another. (It was much better than it sounds.)

    I would love to see a recipe for pickled watermelon rind now that we will be coming into melon season soon. I remember having it as a child, it was crunchy, very sweet and spiced; we always had it at Christmas along with spiced pickled apple rings. It was made with just the white part of the rind, of course.

    Hi Cindy, I love watermelon pickles. I’m having quite a tough time out here finding watermelons with rinds thick enough to pickle though. Not only have they bred the seeds out of the watermelons, they’ve bred the rinds to be thin, maybe only a 1/4-inch thick. A good watermelon rind for pickling should be an inch thick, don’t you think? Anyway, it’s very frustrating. ~Elise

    • Gerard

      Charleston Gray Watermelon is perfect for pickled watermelon rind. It’s an heirloom that’s easily grown.

  • Doug

    Simple Pickled Eggs
    18 eggs
    2 cups white vinegar
    Handful of pickling spice
    tsp salt
    dash garlic to taste

    Combine vinegar,Pickling spice,salt and garlic in a pot and bring to a boil, simmer for 15 minutes.
    Put eggs in pot and cover with cold water,dash of salt, bring to a boil on the stove and boil 5-6 minutes until hard.
    When eggs are cooked drain hot water and fill pot with cold water to facilitate peeling.
    Place peeled eggs in Large Mason type jar and cover with HOT vinegar mix.
    Seal jar and refrigerate 24 hrs and enjoy

  • Linda

    My dad is from the Smokey Mountains of N.C. and my grandmother had a big stone crock she used to make beet pickled eggs. I grew up thinking pink pickled eggs were the only kind! I still love them. YUM!

  • Jackie

    Those beet eggs are lovely – you did a great job boiling the eggs so you have no green ring around the yolk!

    My favorite is a Mexican version of pickled eggs with carrot & onion slices plus garlic from Patricia Quintana’s Mexico’s Feasts of Life.

    No sugar to the recipe, they’re more like the bowls of pickled vegetables they serve in Mexican restaurants. Addicted! They’re a great way to use the smaller pullet eggs.

  • Gwen

    Oh wow, I haven’t had pickled eggs since I was a kid. We never messed with all the beet juice and the like, we just made pickled beets. Then after we ate the beets we’d put a few eggs in the jar instead of throwing out the juice. I don’t have the recipe handy but it was about the same level of vinegar and sugar as bread and butter pickles.

  • Michael Masleczko

    Pickled eggs are still served in many fish and chip shops here in England. They compliment the fish and chips, which we usually smother in salt and vinegar. They are usually pickled in plain white vinegar.

  • Jade

    When I was a kid my parents would ask the store owner if they could have the jar of liquid left over from the pickled sausages that always sat on the counter. Then they just put the hard boiled eggs in that. So yummy!

  • Duncan Anderson

    Never heard of pickled eggs (!?). Go into any decent British pub and you’ll find a large bottle on the back shelf, they’re great with a packet of crisps (chips). I love the ones with beetroot, but the best ones you’ll find in British pubs are pickled in brown or malt vinegar.

  • Vicki

    What is “star anise”? I have liquid anise extract, like vanilla, almond, etc. but I don’t know what star anise is. Thanks

    Here you go, Wikipedia on star anise. You could also use fennel seeds, about a teaspoon or so. ~Elise

  • Kathy

    I like using the juice from the pickled peperoncini. It makes the eggs a beautiful light yellow color and they are just a little bit spicy.

  • Roberta

    Happy Easter everyone. I have been eating pickled eggs all my life. I just figured “beet pickled eggs” was all there was. That is all I ever saw around us growing up here in OH where I am. I had never heard of dropping eggs in pickle juice till now. So many new recipes to try! My grandmother had this wonderful gallon glass jar the pickles came in but she never kept the juice. Dump it, wash it and in goes the beets, vinegar, water and her secret ingredients. My cousins wife makes the most delicious home canned beets. I wish I had some. I have learned a few tricks over the years with some trial and error. One I wanted to share is easy. It’s not like the jalapeno ones but tasty. I also like mild banana pepper rings. After their gone I drop boiled eggs in the juice. You get a yellow egg with a little bite to it. (You could use hot ones too, personal preference.)It’s a real nice mix to serve the yellow eggs right along side the pink eggs. Pretty for Easter.

  • Gary

    These are a big PA Dutch thing! I have mine in the fridge for dinner tonight! I love them sliced on toast with a little butter. We put a few whole cloves in to get just the right taste!

  • Pat

    These are right out of my childhood. We had an aunt that brought these to EVERY family gathering. She used the beet juice method, and all the kids loved the pink eggs. Thanks for reminding me of them again and bringing back fond memories of the “old timers” that are no longer with us. Now I am the old timer!!!

  • Robbie Ann Montgomery

    Hey Jim Price and of course you, Elise,
    I’ve been making these pickled eggs for more than 40 years. The recipe came from the 1964 revised edition of the Joy Of Cooking.

    6 hardboiled eggs, peeled and placed in jar
    24 cloves
    2 cups vinegar
    1/2 teaspoon ground mustard
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    a little more vinegar

    Now the recipe calls for sticking the cloves in the eggs but it makes ugly holes, so I boil the cloves in the vinegar,then using a little cold vinegar, make a paste of the mustard,salt and pepper and add to the vinegar and cloves. Pour this mixture over the eggs and refrigerate at least overnight. We eat them with crackers. I like to periodically turn the jar upside down so the spices go all the way through.

  • Joanne

    Easiest Pickled Eggs Ever:

    Hardboil eggs
    Place in jar of pickled red beets you have purchased at grocery. You can remove as many of the beets as necessary to make room for the eggs in the juice.

  • Thom

    Red Beet Eggs are usually at their best after soaking for 2 to 3 weeks. I have kept them for a couple of months; ‘tho tasty, they tend to shrink and get rubbery over time. I’ll be giving your recipe a shot. Thanks for the ideas.

  • Judith

    Here in PA we usually put the beets in with the eggs. And it is still a bar thing here. You didn’t mention that they should be put in a glass container. I know you showed glass but someone might use something else and that could change the taste not to mention how the container would stain.

  • Rachel

    I JUST posted these on my blog yesterday: http://ringr.wordpress.com/2011/04/23/pickled-deviled-eggs/

    I too grew up enjoying these & pickles are one of those things that you really just need to make the way that you enjoy it – so have fun & enjoy!!

  • Roscoe Coffman

    When my son was little, we used to boil a dozen eggs and drop them into the leftover “juice” from a large jar of dill pickles. After a few days they turn a light green color and take on the delicious salty dill pickle flavor. My son is 26 now, but he still loves “green eggs”.

  • Maureen

    I adore pickled eggs, grew up with them pickled with beets, and yes the PA connection. I also love the English ones that I ate in pubs in the years I lived in the UK.

    Today, I often make the ones dropped in pickle juice after the pickles are gone. I like my eggs pickled hard but it’s so tempting to eat one in a day or so. Fortunately I also love dill pickles so there’s no scarcity of pickle juice in my home.

  • Patricia

    I’ve made pickled beet eggs for years using the juice from a jar of pickled beets. Just use up the beets, then add the juice to a container of the hard boiled, peeled eggs. If there isn’t enough juice to cover the eggs, just stir them around once in a while. Usually they’re ready in a day or two.

  • angela

    I’m not a big pickled egg fan, though we did used to eat them in a rural pub in Shropshire,(the pub was literally a couple of wooden benches round an open fire in an old lady’s front room, you pulled your own pints from the barrels in the room next door), snacks were pickled eggs with a packet of crisps (you put the pickled egg in with the crisps and shock it about) but these look so good, I might have to try them!

  • Stevie Godson

    Hi Elise, When I was a small girl in England, pickled eggs were on practically every bar counter. They do not have to be refrigerated and keep for at least a couple of weeks – if they last that long.
    My father (mum was NOT good in the kitchen) used to make them.
    He would bring a bottle of good malt vinegar to the boil with a selection of pickling spices – peppercorns, bay leaves, dried chilli flakes, etc – and then leave it to simmer for 10-15 minutes. He would then leave the mixture to get completely cold, after which he’d pour it into a large, screw-top jar, making sure to leave the pickling spices in the vinegar. The eggs would then be dropped in and left to pickle. They were usually ready to eat after a couple of days.

  • Heather

    I remember seeing pickled eggs (in pickle & beet juice) on convenience store counters on the Oregon coast growing up. They were a treat my dad would get us every so often (along with the pickled sausages).

    I love putting pickles in pickled Peperoncini juice, you should give that a try too.

  • Roslee Orndorff

    These are great recipes!! I adore pickled eggs of all kinds. The ones I grew up with were sweet pickled beet eggs…using the pickling jice that was left over after finishing off a jar of Mom”s pickled beets. Later on I found more recipes. One recipe uses unpeeled yellow onions and standard pickling spices (with added red pepper flakes) in a cider vinegar/salt brine. Then there are the wonderful Chinese Tea Eggs! A “brine” of soy sauce, strong black tea and spices such as star anise is simmered then poured over hard-cooked eggs whose shells have been thoroughly cracked but not removed. After “curing” in the soy sauce/tea mixture the peeled eggs resemble a piece of darkly marbled stone and taste great!! I have learned that sonce almost all my recipes use cloves in the seasonings, I started sticking a whole clove into each end of the eggs I am pickling…especially if they are big ones. The smaller eggs are getting a lot harder to find for home use.

    I had just bought extra eggs yesterday to make up several different kinds of pickled eggs. It was very timely coming across this collection of recipes. It is reassuring to learn that there are so many beet pickled egg fans out there! Some of my friends and co-workers think I am crazy. I love the good ideas and all the stories folks have been sharing.

  • Anna

    I grew up with pickled eggs & beets & always loved them, especially with some really nice mayonnaise and salt. My mom always made pickled eggs with beets after Easter with all the leftover boiled eggs. The combination with beets/beet juice are a Pennsylvania Dutch (German) recipe according to my mom – her family is from central/western PA). I didn’t know anyone in Upstate NY (where I grew up) who was familiar with pickled eggs (with or without beets), so the dark purple eggs garnered a lot of attention when I removed them from my lunch bag at school. Most of the people I’ve known who are familiar with the pickled eggs with beets have some sort of PA connection. When I moved to NC after college I only encountered white pickled eggs (though pickled pig feet often were somewhere nearby, too).

    For a long time I only liked the purple eggs, and not the beets. When I was on my own making them, I used canned beets for the colored juice, but I tossed the beets. A few years ago I joined a CSA and started appreciating fresh beets. Wow, what a difference! No more canned beets for me. Now I eat and enjoy the beets, too.

  • Jack Chambles

    Keep in mind the real key to proper Pickled Eggs:
    The ratio of Salt – Vinegar – Water:
    Yield: 1 quart

    2 T Kosher / Pickling Salt
    1-1/2 C Apple Cider Vinegar
    1/2 C Water

    Add any flavorings/additives one desires i.e. Chiles, Onions, Garlic….

    Bring pickling liquid to boil,
    let simmer 15 minutes.

    Place Pickling Juice and 1 dozen Eggs in jar

    I pre-sanitize old Clausen jars in dishwasher) place filled jars in lowest, backest part of ‘fridge for 3 weeks.

  • Georgia Pellegrini

    I adore these. I made them last year on my blog and they were a big hit… I think the red beet pickled egg has the most intrigue because of its color. I think it would also be interesting to add jalapeno with the red beets. This is my recipe:

    “Pickled Red Beet Eggs”

    4-6 eggs, hard boiled and peeled
    1 cup beets, peeled and cooked in their liquid
    ½ small onion or 2 small shallots, thinly sliced
    ½ cup cider vinegar
    ½ cup white vinegar
    ¼ (4 tablespoons) cup sugar
    1 teaspoon kosher salt
    1 teaspoon mustard seed
    1 garlic clove, crushed

    1. Drain the beets, reserving the liquid. There should be 1 cup of liquid left. If too much has evaporated simply add water. Put the eggs, beets, and onion in 1 large jar.

    2. Combine the beet liquid, vinegar, sugar, and salt in a small saucepan, bring to a boil, and simmer for 3-4 minutes to dissolve the sugar completely.

    3. Pour the hot brine over the contents of the jar to cover. Cool to room temperature and seal the jar and refrigerate for at least 1 week before serving.

    Tip 1: For perfect hard boiled eggs, place them in a pot of cold water and bring the water to a boil. Once the water begins to boil reduce the heat to a simmer and time 8-10 minutes more. Remove from the heat and run under cold water until they’re room temperature.

    Tip 2: To cook the beets, peel them and quarter them. If the beet is large cut it into eighths. Place them in a small pot and add water two inches above the beets. Cover and simmer until fork tender.


    (I also did a step by step with photos: http://bit.ly/aqnenz)

  • Mother of Pearl

    I love pickled eggs. We always made them by putting the hard boiled eggs in the jars when we made pickled beets. Half beets half eggs.

    Around here – central PA – people call them red beet eggs.

  • Carolie

    p.s. — Spicy yellow mustard pickled eggs are delicious too, and very pretty next to the pink ones (though I guess your curried version would be just as pretty and yellow!)

  • Carolie

    I ADORE pickled eggs! The pickled beets and eggs together are so beautiful — and a quartered egg and some pieces of diced pickled beet are fabulous tossed into a green salad!

    I make a batch of pickling “juice” with roasted beets and sweet onions, and put it in a large lidded jar or a lidded casserole dish in the fridge. It’s a rather large batch of juice! I put in 8 to 10 eggs, and eat the eggs a week or so later. Once the eggs are all gone, I add another 6 to 8 eggs to the same pickling liquid, and so on.

    In our house, the eggs always go faster than the beets, so one batch of pickling liquid pickles at least three batches of eggs.

  • David Sandford

    Years ago in one of the bar/restaurants I worked, I would take a couple dozen boiled eggs, peel them and put them in a gallon glass jar filled with leftover juice from the 5 gallon buckets of dill pickle chips that were used for sandwich set-ups in the kitchen.I would let them marinate in the walk-in refrigerator for at least 24 hours and then put them out on the bar.

    They were unrefrigerated while on the bar, but as they were soaking in a preservative and didn’t normally last more than a day before they were all sold I didn’t worry about them.

    Personally I never understood what was so wonderful about this version of pickled eggs, but I was selling them hand over fist for 50 cents a piece.
    (This was when eggs cost around 3 to 5 cents each, so it was a fairly good mark up).

    Your recipes sound much better tasting (and the beet pickled eggs are definitely much better looking). I think I’m going to use some of last seasons pickled beets and try it out tonight.

  • Michael

    These are quite common and very good here in the south, a big jar is accompanied by a jar of pickled Pigs feet in alot of country stores, one of each and you have lunch!!

  • dennis j potaracke

    If you take regular pickle juice after eating all of the pickles, just put the peeled hard boiled eggs in and wait for at least a week and you’ll have great eggs!

  • Mary

    I love these…………I never had them untill I was married. My husbands Mother made them all the time and she always threw a dollap of mayo on top……and now I do too! Maybe it’s an Ohio thing? hehe

  • Sherry

    My Gramma Rose’s Pickled Eggs

    These eggs have been made in my family (from VA & WV) for years! I am sure you can add any spices you like, but this is how my grandmother, Rose Ella May-Porter, born in 1901, made them. Granny Rose never went to the grocery store and bought a couple cans of beets. Instead, she used her own home canned pickled beets, canned in quart jars with apple cider vingear, sugar and a sprinkle of nutmeg as she heated the juice to pickle the beets. Back in those days, she called them “beet pickles.”

    People canned everything they could from their gardens as money and jobs were scarce. It looks like we are all going to have to go back to doing that soon!

    So, for the pickled eggs, use home canned pickled beets or beets from the store.

    12 eggs, hardboiled
    1-2 cups of beet juice from 2-13 oz cans of beets
    1 cup of apple cider vinegar
    1 cup of sugar (use less sugar if your beets are home canned and already have sugar in them
    1/4 tsp nutmeg (omit if you use home canned with nutmeg added)
    4-5 drops of red food coloring (opt)

    Place cooked and peeled eggs into a large mouth, crystal jar. You may add a few of the beets to the jar and they will “pickle” as well. The jars with metal rings and rubber seals work great. Discard any eggs that are broken open.

    In a medium saucepan, heat, but do not boil, the beet juice, vinegar, sugar, nutmeg and the food coloring. Let simmer on low heat until mixture starts to get thicker, about 20-30 minutes.

    Remove liquid from heat and pour over eggs. Let eggs cool completely before placing a lid on them. Leave the eggs in the liquid for at least 4-5 days to “pickle” in the juice you made. I leave them sitting on the counter, but others place them in the refrigerator. The eggs cannot spoil due to the acidity of the vinegar.

    They are “pickled” and ready to eat, when the whites of the eggs turn pink, usually 45 days (if you can leave them alone that long).

    Avoid piercing with a fork when removing the pickled eggs from the jar as this makes your “pretty eggs” not so pretty anymore!

    I hope you enjoy these pickled eggs and I hope you will think of my Granny Rose when you try them. She was a very special lady and a fantastic cook. I miss her everyday.

  • doodles

    The pickled eggs and beets recipe that is posted by Lou is the exact recipe my Indiana relatives used to make.
    I use 6-8 eggs, the largest jar of sliced beets double and a sweet vidalia onion.
    This one dish reminds me of family reunions.

  • Paul Thoms

    Look up the Chinese equivalent called “Red Cooked Eggs”. This is basically eggs pickled in a Soy sauce and spice mixture that results in a beautiful sort of mahogany or marble look to the eggs. Very tasty.

  • Sondra Johnson

    A tip for all readers- the taste of pickled eggs are NOT the same! I grew up with the beet pickled eggs (especially for Easter) made with beets, vinegar, a bit of sugar.

    I once tried a ‘bar’ pickled egg (the white ones you see) and it was dreadful.

    If you’ve had a bad pickled egg experience, fear not- try the beet pickled egg variety. They are delicious!

  • Kudzuq

    Pickled eggs and mustard eggs were a common way of preserving eggs enjoyed by the PA Dutch as early as the late 1600’s. Later, it was quite common to find a gallon jar of pickled eggs in local bars throughout the area.

    • Connie

      do pickled eggs have to be refrigerated

      • Elise

        I would refrigerate them. They’ll last longer.

  • Clara Dracka

    So now that you have pickled eggs – try pickled cow’s tongue. It was a favorite with my dad.

    Hmm, I might actually try that! ~Elise

  • elston

    I love pickled eggs….and sometimes they have them in the refrigerator section of the supermarket….but I usually just drop hard boiled eggs into a jar of pickle juice and let them sit for several days or a week or so. The pickle juice I usually have is from Claussen’s dills……that works very well. I love to add a half a pickled egg to a salad plate.

    The beet dyed ones you show are really pretty! I could add some pickled beets to mine…or some of the leaves from some home made “ume boshi” that we get in Japan…..it has the same color. (ume boshi are salted and pickled japanese plums)

    The store bought pickled eggs usually have cloves in them.

  • Barrie Baptie

    These are pretty fancy compared to the ones I’ve been making for years that are just eggs, vinegar, pickling salt and a hit of sugar (quantities depend on the number of eggs and if I want more or less spice). I usually use small eggs (a nice mouthfull) and my storage jar will hold about 18. They go into the fridge and last until I need some more – at least 2 months. They never go bad, but the vinegar hit can be quite strong after 3 months.

  • Rose Jaffe

    My husband loves pickled egges, like his Mother always made. When you finish any jar of Pickles. Boil 3 or 4 eggs, peel and add to the jar of juice. Yes, they will turn a shade of green, and get hard, but the flavour is the pickles that you like. If you want them done quicker heat the juice and add the eggs while they are hot. Enjoy.

    Great to know that you can just add hard boiled eggs to leftover pickle juice. Thanks Rose! ~Elise

  • Ellis

    This takes me back to being a kid… I thought we were the only ones who ate pickled eggs because everyone I’ve mentioned them to since had no idea what I was talking about. Back then we’d buy really big jars of pickles and when we finished them, we’d just add hard boiled eggs to the juice left in the jar. In a couple of weeks the eggs had a green hue to the center and tasted great with a little salt.

    I love the beet juice idea. The red color is beautiful :)

  • Lou Grubaugh

    Pickled Beets and Eggs

    Serving 4-6 (variable with expansion)

    This is a dish that my husband enjoyed growing up on an Ohio farm. My version is compiled from several, an attempt to replicate his mother’s version. Great condiment for lunches or picnics and summer suppers.

    4 to 6 hard boiled eggs, cooled and peeled
    1 can or jar, small whole or sliced beets
    1 medium onion sliced in rings
    beet liquid
    3/4 cup cider vinegar
    1/3 cup sugar
    2 buds garlic sliced
    bay leaf
    salt and pepper
    Optional: whole cloves

    Place beets, peeled eggs and onion rings in a deep bowl or crock. Bring the other ingredients to a boil to dissolve sugar and blend flavors. Pour the seasoned liquid over. Chill and store in a lidded jar in refrigerator. The eggs turn purple-colored after they marinate in the beet liquid. Amounts can be changed to increase servings. Keeps at least a week in the refrigerator.