Go Back
Pickled eggs picture
Print Pin
5 from 4 votes

Old Fashioned Spicy Pickled Eggs {No Canning}

Pickled Eggs are the perfect snack and easy finger food made with a no-canning method.
Course Appetizer, Snack
Cuisine American
Keyword Old Fashioned Spicy Pickled Eggs
Prep Time 20 minutes
Cook Time 10 minutes
Servings 24 servings
Author Gina Abernathy

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.