eggs in a jar

Pickled Eggs


Pickled Eggs


  • 12 large eggs
  • 2 cups white vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seeds
  • 1 bay leaf
  • 1 small onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)


  • Place the eggs in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the pot and place them in a bowl of ice water to cool.
  • Once the eggs are cool enough to handle, peel them and set them aside.
  • In a large saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaf, onion, garlic, and red pepper flakes (if using). Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
  • Remove the saucepan from the heat and let the mixture cool for 10-15 minutes.
  • Place the peeled eggs in a large jar or container with a lid.
  • Pour the cooled vinegar mixture over the eggs, making sure they are fully submerged.
  • Cover the container with a lid and refrigerate for at least 24 hours to allow the eggs to fully pickle.
  • When ready to serve, remove the eggs from the pickling liquid and slice them in half or into quarters.


Pickled eggs can be stored in the refrigerator for up to 2 weeks. Enjoy!


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