Easy Pickled Eggs

These Easy Pickled Eggs are tangy & delicious! Old fashioned style – Sweet & Sour Pickled Eggs. Perfect for snacking or a light meal! Quick & simple to make and made with pantry staples.

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With Bounty Comes Creativity

My free-range chickens have been busy, busy girls in the egg production department. We eat eggs daily, give eggs away to friends & neighbors and are still over run with eggs.

Which leads me into messing about with every pickled egg combo I can come up with. It’s a joy of mine lol.

If you like these Pickled Eggs, you probably want to check out these recipes: Red Beet Eggs, Quick Pickled Carrots & Soy Sauce Eggs!

I’ve happily stayed on the pickled egg kick. I love grabbing one out of the fridge for a quick snack or an effortless lunch. They’re a tasty, filling & nutritious snack.

Hard Boiling & Peeling Eggs

My preferred hard boiling method is simple. Bring water to a gentle boil, add eggs, cook for 13-14 minutes. Immediately chill in cold water. I find hard boiled eggs are easiest to peel after chilling in the fridge for a few hours.

I don’t use fresh chicken eggs to hard boil – they are an absolute nightmare to peel. I prefer eggs to be at least a week old, preferably older.

Store bought eggs are at least a week old, so they’ll work great for easy peeling.

Easy Pickled Eggs – Instructions & Ingredients

The easiest way to make these pickled eggs is to combine everything in a mason jar. I peel the eggs and toss them in the jar.

Heat up the “pickling liquid” ingredients, pour over eggs in jar, cover and store in fridge. It’s super easy to open the fridge a couple times a day & give the jar a little shake and roll.

Wait at least a day before eating – I prefer 3+ days.

Hope you enjoy!

Amanda ♥

Easy Pickled Eggs

Sweet, sour & tangy hard boiled easy pickled eggs. Perfect for snacking! Quick & easy to make – made with vinegars, tumeric and pantry staples.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, eggs

Servings 6

Equipment

• 1 16 oz mason jar

Ingredients

  

1x2x3x

• 6 eggs
• 1/3 cup apple cider vinegar
• 1/3 cup white vinegar
• 1/3 cup water
• 2 tablespoon sugar (white granulated)
• 1 teaspoon salt
• 1 teaspoon tumeric

Instructions

 

• Hard boil, cool & peel six eggs.
• Combine both vinegars, water, sugar & salt into small saucepan over medium-high heat. Simmer & stir until hot and sugar is dissolved.
• Remove from heat, stir in tumeric.
• Put peeled eggs in an appropriate sized mason jar or other glass container.
• Pour vinegar mixture over eggs in jar.
• Cover & refrigerate. The tumeric will settle to the bottom of the jar, so give the jar a swirl, roll or shake a couple times a day. This also helps move the eggs around insuring that everything pickles.
• Wait at least 24 hours to eat. I prefer the taste after day 3.

Notes

My preferred cooking method for hard boiled eggs: Bring water to a gentle boil, add eggs, cook for 13-14 minutes. Immediately chill in cold water. I find hard boiled eggs are easiest to peel after chilling in the fridge for a few hours.

Keyword eggs, pickled

Tried this recipe?Let us know how it was!

One of the questions I get asked often is “Is it safe to can pickled eggs?” The National Center for Home Food Preservation says no – click here to read that. There are other thoughts on the subject and you can easily find articles online. As for myself, I do not can them and do not advise it.