Easy Pickled Eggs (No Canning Required)
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Everyone will love the tasty and nutritious snack that is these Easy Pickled Eggs! This recipe, which doesn’t call for canning, has the ideal balance of sweet, sour, and salty flavors.

These Easy Pickled Eggs (No Canning Required) make a delicious sandwich stuffing or the ideal portable snack. Add these, along with pickled asparagus and spicy dill dip, to your charcuterie board.

When refrigeration was scarce or nonexistent in the past, the only ways to preserve food for future use were either canning or pickling.

For the long winter months, many people would preserve their fruit, vegetables, and even meats like chicken and sausage.

Easy Pickled Eggs (No Canning Required)
Easy Pickled Eggs (No Canning Required) (Pinterest)

Today, we are lucky to have access to fresh fruit, vegetables, and meat throughout the year, so there is no need to “can” or pickle our food.

Although pickling isn’t necessary for food preservation, pickling goods like eggs, onions, jalapenos, and even cherries is undoubtedly delectable!

Pickled eggs are one of my husband’s absolute favorite foods, and he claims that these are the greatest he has ever eaten.

They are incredibly easy to prepare and don’t need any special tools or canning supplies; all you need is a fast brine, a few slices of onion, and a few cooked eggs.

This pickled egg recipe is fairly easy to make, but I like to use my Instant Pot so it’s even easier! Using a pressure cooker yields consistently flawless hard-boiled eggs and is not just very rapid.

If you don’t have an Instant Pot, you may use this easy stovetop method to make the ideal hard-boiled egg.

Easy Pickled Eggs (No Canning Required) are fantastic as an appetizer, a snack, or even cut up for a mouthwatering egg salad sandwich! Pickled eggs are frequently seen in pubs and bars because they go well with a nice cold glass of beer.

Once the eggs are gone, make sure to save the onions since they make salads and sandwiches so delicious (I just like eating them straight from the jar)!

A Few Pickled Egg Tips

  • Use a pressure cooker to hard boil your eggs for consistently flawless results.
  • The brine won’t turn brown if you use a pickling spice without cloves.
  • For a distinct flavor, you can use cider vinegar instead of white vinegar.
  • Your eggs will turn out lovely and pink if you use red onion or a few slices of the best!
  • For a little extra zing, add extra dill or perhaps a couple of slices of jalapeño!

I adore the appearance of homemade goods since they just seem to have been made with love (and are almost always accepted with affection)! For a special occasion or just to send as a hostess gift the next time you are invited over for dinner, these pickled eggs are a wonderful gift! You may quickly create a handcrafted gift that will be much appreciated by simply wrapping some ribbon or raffia over the lid.

Use this delicious recipe for pickled eggs to rediscover the art of pickling! You won’t even have to admit how simple it was to your friends and family because they will be so amazed!

Easy Pickled Eggs (No Canning Required)
Easy Pickled Eggs (No Canning Required) (Pinterest)


  • 12 hard-boiled eggs peeled and cooled
  • 1 clove garlic
  • 3 cups white vinegar
  • 1 cup water
  • 1 teaspoon coarse salt
  • 2-3 sprigs of fresh dill
  • 1 large onion thinly sliced
  • 1 bay leaf
  •  cup sugar
  • 4 teaspoons of pickling spices


  1. In a saucepan, combine all the ingredients minus the eggs, garlic, and dill.
  2. Bring to a boil, then lower the heat and simmer for five minutes. Cool a little.
  3. To the jar, add a garlic clove. Put three eggs in a big jar. Add part of the sliced cooked onion and a dill sprig on top. To fill the jar, keep going.
  4. Before sealing the jar, pour the liquid over the eggs.
  5. Eat within 3 to 4 days of refrigeration (1 week is best).


These won’t last that long, but they will keep for weeks in the fridge. Enjoy the onions in sandwiches or on salads.


Serving: 1egg | Calories: 82 | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 63mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg