Spicy Pickled Eggs  

Pickled Eggs are the perfect snack and easy finger food made with a no-canning method. This old-fashioned spicy pickled egg recipe is made with eggs, a brine, and a few other pantry ingredients. Just heat the liquid, pour over the eggs, cover, and refrigerate. 

You can find pickled eggs in many places where I live. They are in grocery stores, convenience stores, farmer’s markets, and ballparks. These eggs are popular among adults, and kids love the tangy taste of these babies. 

Picture of pickled eggs with text overlay

Recipe origin

This recipe first came about when I found myself with an overabundance of eggs. Raising chickens usually means there will be eggs, and if you have a lot of chickens, there will be a lot of eggs. So this recipe is perfect for finding a use for extra eggs. 

Why You Should Make This Spicy Pickled Egg Recipe

If you love pickles, then you should try this recipe. This is a no-canning recipe, just like my pickled onions. It’s tangy and tart and has just a bit of heat. Of course, you can add more peppers if so desired.

What About This Old Fashioned Pickled Egg Recipe is Fantastic

The simplicity of this recipe makes it fantastic. You can have these eggs made and in the refrigerator in no time. These eggs make a great snack, appetizer, or party food. They are easy to serve and can be added to other dishes for added flavor. 

Ingredients Needed for Spicy Pickled Eggs

Pickled eggs ingredients with text overlay
  • eggs, peeled and cooled
  • apple cider vinegar
  • water
  • salt
  • sugar
  • garlic
  • onion thinly sliced
  • jalapenos thickly chopped
  • red pepper flakes, divided (optional)

Jars for Pickled Eggs

My favorite jars for this pickled egg recipe are Mason or Ball Canning Jars. These are canning jars with lids and rings. Although we are not canning these eggs, they still fit nicely and store well in these jars. In the past, I have used pickle jars or other jars of similar size. 

How to Make Homemade Pickled Eggs

These pickled eggs could not be easier to make, and with just a few simple steps, you can have these in your refrigerator waiting on you whenever you need a snack. 

Picture of pickled eggs with text overlay
  1. Boil: Boil some eggs. For this recipe, I used 2 dozen eggs.
  2. Peel: Peel the eggs.
  3. Fill: Fill the jars—layer with eggs, peppers, spices, and onion. Repeat the layers.
  4. Add the Brine: Add the brine and fill to the top, leaving a little headspace at the jar’s top. Seal.
  5. Refrigerate Eggs: Refrigerate for at least 3-4 days-the longer, the better.

Tools Needed for this Recipe

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Mason / Ball Brand Canning Jars

Large Saucepan (for boiling eggs)

Small Saucepan (for brine)

Measuring Cups and Spoons 

Expert Tips and Variations for Making the Best Pickled Eggs

You can alter the spices to suit your taste if desired. Some variations might include but are not limited to:

Eggs: I use eggs straight off the farm. If my chickens are on strike, then I try to buy them from other farmers in the area. Of course, store-bought eggs will work as well.

Pickling Spices: If you have some favorite spices or herbs, use them.

Peppers: Jalapenos, Banana Peppers, Cayenne Peppers, or Habaneros are some options for peppers. Add sliced peppers to each jar for added flavor and spice.

Vinegar: Apple Cider vinegar can be replaced with white vinegar.

Be sure to let the eggs sit for several days in the refrigerator before eating. They are fine to eat immediately but absorb the spices and seasonings the longer they sit.

Storage Tips

Do Pickled Eggs Need to be Refrigerated?

  • Yes. This recipe for Old Fashioned Pickled Eggs is not canned in sterilized jars with sealed lids. Therefore these eggs must be refrigerated. Refrigerate at least 3-4 days before eating. These eggs will last for 1-2 months in the refrigerator. Mine never last that long. 🙂

Recipe FAQ’s

It usually takes a week in the refrigerator before eggs become well seasoned. Typically I like to allow my eggs to sit in the brine for at least 1-2 weeks before eating. Although they are okay to eat immediately after pickling, the taste improves the longer they sit in the brine.

Yes. Place vinegar, water, salt, and sugar in a saucepan and bring to a simmer. This is the brine you will pour over the eggs before sealing.

Apple Cider Vinegar is used for pickling. It is darker than regular vinegar and has a mellow flavor that goes nicely with other spices. It can turn your eggs a deeper color than regular white vinegar, but the taste is great.

How to Boil and Peel Eggs

If you need help on how to boil and peel eggs check out this link. For peeling eggs: I have found if you tap and crack the boiled egg on both ends and peel straight down from end to end, the peel comes off easier. Just a tip, but it works for me. My son taught me this trick and it works nicely.

What Can I Do with Pickled Eggs?

Pickled eggs are a great snack and perfect to grab and go, but other ways to use them might be:

Make egg salad

Use in Macaroni Salad

Use in Potato Salad

Make Deviled Eggs

Other Appetizer/Snack Dishes I Should Try:

Fried Green Tomatoes

Homemade Pimento Cheese

Southern Fried Green Beans

Southern Fried Yellow Squash

Pickled eggs picture

Old Fashioned Spicy Pickled Eggs {No Canning}

Gina Abernathy
Pickled Eggs are the perfect snack and easy finger food made with a no-canning method.
5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Snack
Cuisine American
Servings 24 servings

Ingredients
  

  • 24 eggs hard boiled, peeled, cooled
  • 2 cups Apple Cider Vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 2 cloves garlic
  • 1 large onion thinly sliced
  • 2 jalapenos thickly chopped
  • 1/4 teaspoon red pepper flakes divided

Instructions
 

  • Boil and peel eggs. Choose your method.
  • Place vinegar, water, salt, and sugar in a saucepan and bring to a simmer. Turn off heat and cool slightly.
  • To each quart jar, add 1 garlic clove, 1/8 teaspoon red pepper flakes (optional), a few onion slices, a few jalapeno slices, and 3 eggs. Repeat each layer with onions, jalapenos, and eggs. Continue until the jar is full. (I was only able to get 11 eggs in each jar because my eggs were large)
  • Pour the liquid over the eggs and seal the jar. There should be enough liquid for 2-quart jars. 
  • Refrigerate at least 3-4 days before eating. These eggs will last for 1-2 months in the refrigerator. Mine never last that long. 🙂

Notes

Note: If you find you need additional liquid to fill the second jar, add a little more vinegar or water to the jar.
You are not canning/sealing the jar; therefore, there is no need to sterilize the jars and lids before filling. These will be stored in the refrigerator, not on the pantry’s shelf.
Keyword Old Fashioned Spicy Pickled Eggs

3 Comments

  1. 5 stars
    My husband loves pickled eggs and his mom always makes them. Your recipe encouraged me to make them myself. They turned out perfect, thanks!

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