Old Fashioned Spicy Pickled Eggs (No Canning) 

 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 without pickling spice. Only eggs, a brine, and a few other pantry ingredients. 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 quick pickled egg recipe is a great way to use extra eggs. 

Why You Should Make This Spicy Pickled Egg Recipe

  • No Pickling Spice: There is no need for pickling spice. Only homemade pickling liquid, or pickling brine.
  • Basic Ingredients: This old fashioned pickled eggs recipe is made with basic ingredients.
  • Easy: This is an easy pickled egg recipe and only takes a little time to prepare.
  • Delicious: Pickled eggs are a delicious snack, and kids, as well as adults, seem to love them.
  • Healthy: This is a good option for a healthy snack. Grab one out of the refrigerator and have an instant snack. 

This is a no-canning recipe, just like my pickled onions. A perfect balance of sweetness and tanginess brings these onions to life.

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

See the printable recipe card below for a complete list of ingredients and measurements.

Pickled eggs ingredients with text overlay
  • eggs, peeled and cooled
  • apple cider vinegar– If you don’t have ACV, white vinegar will work.
  • water– one cup water
  • salt– an ingredient usually found in pickling recipes
  • sugar– used to balance the tartness from the vinegar
  • garlic– garlic cloves are used for spices
  • onion thinly sliced- yellow or red onion will work. The red onion may cause the liquid to change color slightly.
  • jalapenos thickly chopped
  • red pepper flakes, divided (optional)- chili flakes make the spicy eggs taste so good.

Tools Needed for the Best Pickled Eggs

No special tools or equipment are needed for this simple recipe– only a few items. There will be no need for an ice bath, a water bath, or a pressure canner. 

A Slotted Spoon

Medium Saucepan

Large Saucepan

Large Jar –Mason Jars

Jars for Pickled Eggs

I like to use a quart-size canning jar for my pickled eggs. These jars fit nicely into my refrigerator. Use a half-gallon jar or gallon jar if you have the room. Boil dozens of eggs at a time and make several jars. Use any glass jar for the eggs if you don’t have canning jars. An empty pickle jar with a lid will work.

Mason or Ball Canning Jars with Lids and Rings are my favorite jars. Wide Mouth or Regular will work. Although we are not canning these eggs, they still fit nicely and store well in these jars.

What Eggs are Best for this Pickled Eggs Recipe Without Pickling Spice

I have used large eggs, medium eggs, and small eggs for this easy recipe. You will need to hard boil the eggs first and allow them to cool slightly so you can peel them. Then continue with the recipe.

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 hard-boiled 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.

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.

If you like spicy snacks, be sure to try my Jalapeno Pepper Jelly. It goes great over cream cheese and perfect for a party.

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 FAQs

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 the perfect hard-boiled egg 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:

  • These would make a great gift. Place eggs in a quart mason jar and seal them up. Tie it with a ribbon and attach a card.
  • Make a charcuterie board using pickled eggs. These would make a great addition to a snack board for a ball game.
  • Make a deviled egg plate with the yolks and egg whites.
  • Make egg salad and serve it with crackers or on bread as a sandwich.
  • Pack some pickled eggs and fresh fruit in your lunch box as a snack. 

More Egg Dishes for Pickled Eggs

You can certainly use pickled eggs in these dishes or experiment with some of your own.

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 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine American
Servings 24 servings


  • 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


  • 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. 🙂


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


  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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