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Best Pickled Eggs Recipe
5 from 21 votes

Best Pickled Eggs Recipe

Pickled Eggs are so easy to make - it takes just 10 minutes! They are preserved in a tangy mixture of different flavors, like beet, dill, or lemon rosemary.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 eggs
Calories: 221 kcal
Course: Appetizer
Cuisine: American

Ingredients

Pickled Eggs with Beets:
  • 6 egg peeled, hardboiled
  • 1 beets in liquid, canned
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 cup white sugar
  • 6 cloves garlic whole
  • 1/8 teaspoon black peppercorns whole, or red peppercorns
  • Pinch salt
Rosemary Garlic Pickled Eggs:
  • 6 egg peeled, hardboiled
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 cup white sugar
  • 6 cloves garlic whole
  • lemon peel from 1 lemon
  • 5 prigs rosemary
  • 1/8 teaspoon black peppercorns whole, or red peppercorns
  • Pinch salt
Dill Pickled Eggs and Veggies:
  • 6 egg peeled, hardboiled
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 cup white sugar
  • 4 cloves garlic whole
  • 6 carrot rounds
  • 6 zucchini rounds
  • 5 prigs dill fresh
  • 1/8 teaspoon black peppercorns sprigs, or red peppercorns
  • Pinch salt

Instructions

Pickled Eggs with Beets:
    Cup of Yum
  1. Drain beets, reserving 1 cup juice.
  2. Place some beets, garlic cloves, peppercorns, salt, and six eggs in a 2-qt—glass jar.
  3. In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.
  4. Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
Rosemary Garlic Pickled Eggs:
  1. In a small saucepan, add sugar, water, and vinegar and bring to a boil. Simmer for 1-2 minutes.
  2. Place eggs and the rest of the ingredients in a 2-qt—glass jar.
  3. Pour the hot liquid over the eggs and let them fully cool.
  4. Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
Dill Pickled Eggs and Veggies:
  1. In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
  2. Place eggs and the rest of the ingredients in a 2-qt—glass jar.
  3. Pour the hot liquid over the eggs and let them fully cool.
  4. Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Nutrition Information

Calories 221kcal (11%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 186mg (62%) Sodium 63mg (3%) Potassium 84mg (2%) Sugar 33g (66%) Vitamin A 260IU (5%) Calcium 27mg (3%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6 eggs

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 186mg 62%
Sodium 63mg 3%
Potassium 84mg 2%
Sugar 33g 66%
Vitamin A 260IU 5%
Calcium 27mg 3%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.