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Sweet and Sour Hardboiled Pickled Eggs

Sweet and Sour Pickled Eggs

Sweet, sour & tangy hard boiled pickled eggs. Perfect for snacking! Quick & easy to make and made with vinegars, tumeric and pantry staples.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, eggs
Servings 6


  • 1 16 oz mason jar


  • 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


  • 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.


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