Make Flavorful (and Super Pretty!) Pickled Eggs at Home with These 4 Easy Recipes (2024)

Beet pickled eggs with cardamom and anise

• 1 cup apple cider vinegar

• 1 cup beet juice (see recipe note)

• 1/4 onion, sliced into rings

• 1/3 cup sugar

• 3 cardamom pods

• 1 star anise

• 6 hard cooked eggs, peeled

• 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked (see recipe note)

Curried pickled eggs

• 1 cup apple cider vinegar

• 3/4 cup water

• 1/4 onion, sliced

• 3/4 cup sugar

• 3 cardamom pods

• 1 teaspoon mustard seeds (yellow or brown)

• 1 tablespoon yellow curry powder

• 6 hard cooked eggs, peeled

Jalapeño pickled eggs

• 3/4 cup apple cider vinegar

• 3/4 cup water

• 1/2 cup plus 1 tablespoon sugar

• 1/4 onion, sliced

• 2 jalapeño peppers, sliced in half lengthwise, seeds removed and discarded

• 1 clove garlic, peeled

• 6 cloves

• 1 teaspoon cumin seeds

• 1 bay leaf

• 1/2 teaspoon dried oregano

• 6 hard cooked eggs, peeled

Tarragon pickled eggs

• 3/4 cup apple cider vinegar

• 3/4 cup water

• 1/4 onion, sliced

• 1/2 cup plus 1 tablespoon sugar

• 2 sprigs fresh tarragon

• 1 teaspoon mustard seeds

• 1 teaspoon herbs de Provence

• 6 hard cooked eggs, peeled

1. Prepare the eggs:

   Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

2. Prepare the pickling liquid:

   In a medium saucepan, add the vinegar, water (or beet juice, if using), the onion (and jalapeño and/or garlic if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

   Simple Tip!

   Instead of cooking a raw beet to get the water for beet pickled eggs, you can use the liquid from a can of beets.

3. Pickle the eggs:

   Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well). Seal the jar.

   Refrigerate up to 1 month. The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.