Emily's Pickled Eggs


Try this recipe for quick and easy pickled eggs. They're great to have on hand for entertaining, and they make a nice gift too. Plan ahead though, they need to be refrigerated for at least three days before they're ready to eat.

Prep Time:
25 mins
Cook Time:
5 mins
Additional Time:
3 days 1 hr 10 mins
Total Time:
3 days 1 hr 40 mins


  • 12 large eggs

  • 1 cup white vinegar

  • ½ cup water

  • 1 medium onion, sliced

  • 2 tablespoons coarse salt

  • 2 tablespoons pickling spice

  • 5 black peppercorns


  1. Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.

  2. Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.

  3. Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil, then pour over eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary.

Nutrition Facts (per serving)

78 Calories
5g Fat
2g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 78
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 1031mg 45%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 6g
Vitamin C 1mg 4%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 86mg 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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