Garlic Pickled Eggs


These tasty garlic pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

close up view of Garlic Pickled Eggs with peppers and onions in a glass jar, with nature in the background
Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
7 days 25 mins
Total Time:
7 days 55 mins
12 eggs


  • 12 large eggs

  • 1 onion, sliced into rings

  • 1 cup distilled white vinegar

  • 1 cup water

  • 10 cloves garlic, peeled

  • ¼ cup white sugar


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

  2. Place eggs and onion into a 1-quart jar.

  3. Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.

  4. Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.

Nutrition Facts (per serving)

95 Calories
5g Fat
6g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 95
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 71mg 3%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 7g
Vitamin C 2mg 8%
Calcium 33mg 3%
Iron 1mg 6%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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