quail eggs

The Pickled Egg

This is how I peel eggs quickly and easily. Any broken get made into egg salad, the whole ones get pickled. Easy!

A metal machine with a black power switch, labeled with a caution sign, on a beige background with light brown spots, and the text 'This is the machine I have' underneath.
Amazon link to peeler
Amazon link to peeler
A jar of classic pickled eggs with a list of ingredients including hard-boiled eggs, vinegar, water, salt, sliced onion, sugar, black peppercorns, and bay leaves, with a website link to BryantsRoost.com.

Classic Pickled Eggs Recipe

  1. Prepare the eggs:
    Hard-boil 12 eggs, cool them completely, then peel. Need eggs? get them here

  2. Make the brine:
    In a saucepan, combine:

    • 1 cup white vinegar

    • 1 cup water

    • 1 tablespoon salt

    • 1 tablespoon sugar

    • 1 teaspoon black peppercorns

    • 2 bay leaves

    • ½ cup sliced onion
      Heat until it reaches a light simmer, then remove from heat.

  3. Fill the jar:
    Place the peeled eggs into a clean quart-sized mason jar. Add the sliced onions and bay leaves around them.

  4. Pour brine:
    Carefully pour the warm brine over the eggs until fully covered.

  5. Seal & cool:
    Let the jar cool to room temperature, then seal with a lid.

  6. Refrigerate:
    Refrigerate for at least 3–5 days before eating for full flavor.
    (They get even better after a week!)

A jar of spicy jalapeño pickled eggs surrounded by fresh jalapeño peppers and a garlic clove on a wooden surface, with a a label listing ingredients for pickled eggs.

Spicy Jalapeño Pickled Eggs – Recipe

Ingredients

  • 12 hard-boiled eggs, peeled Need eggs?

  • 2 jalapeños, sliced

  • 1 ½ cups white vinegar

  • 1 cup water

  • 2 garlic cloves, smashed

  • 1 tablespoon salt

  • 1 teaspoon black peppercorns (optional)

Instructions

  1. Boil and peel the eggs:
    Hard-boil 12 eggs, cool completely, then peel.

  2. Make the brine:
    In a small pot, combine:

    • vinegar

    • water

    • salt

    • garlic cloves

    • peppercorns (optional)
      Heat until just simmering, then remove from heat.

  3. Pack the jar:
    Add peeled eggs to a clean quart mason jar.
    Add sliced jalapeños between layers of eggs.

  4. Pour in the brine:
    Pour the warm brine over the eggs until completely covered.

  5. Cool & seal:
    Let the jar cool to room temperature, then seal with a lid.

  6. Refrigerate:
    Chill for at least 3–5 days before eating for full heat and flavor.
    They get spicier each day!

A recipe sign for sweet onion pickled eggs, with ingredients listed including 12 hard-boiled eggs, white vinegar, water, sugar, sliced onion, salt, and mustard seeds, in front of a jar of pickled eggs on a wooden surface.

Sweet Onion Pickled Eggs – Recipe

Ingredients

  • 12 hard-boiled eggs, peeled. Need eggs?

  • 1 cup white vinegar

  • 1 cup water

  • ⅓ cup sugar

  • 1 cup sliced onion

  • 1 tablespoon salt

  • 1 teaspoon mustard seeds

Instructions

  1. Prepare the eggs:
    Hard-boil 12 eggs, cool completely, then peel.

  2. Make the sweet onion brine:
    In a saucepan, combine:

    • vinegar

    • water

    • sugar

    • salt

    • mustard seeds

    • sliced onion
      Heat the mixture until it begins to lightly simmer. Stir until the sugar dissolves.
      Remove from heat.

  3. Fill the jar:
    Place the peeled eggs into a clean quart jar.
    Add the sliced onions throughout the jar.

  4. Add the brine:
    Pour the warm brine over the eggs until fully submerged.

  5. Seal & cool:
    Let the jar cool to room temperature, then cap with the lid.

  6. Refrigerate:
    Refrigerate for 3–5 days before eating.
    (The longer they sit, the sweeter and more flavorful they get!)

Recipe card titled 'Beet Brined Eggs' with a photo of a jar filled with red eggs and a sliced beet, listing ingredients including hard-boiled eggs, beet juice, white vinegar, water, sugar, and salt, with a website URL at the bottom.

Beet Brined Pickled Eggs – Recipe

Ingredients

  • 12 hard-boiled eggs, peeled. Need eggs?

  • 1 cup beet juice (from canned beets OR homemade)

  • 1 cup white vinegar

  • 1 cup water

  • ¼ cup sugar

  • 1 tablespoon salt

Instructions

  1. Cook the eggs
    Hard-boil 12 eggs, cool completely, and peel.

  2. Make the beet brine
    In a small saucepan, combine:

    • beet juice

    • vinegar

    • water

    • sugar

    • salt
      Heat the mixture until it just begins to simmer, stirring to dissolve the sugar and salt.
      Remove from heat and let cool slightly.

  3. Prepare the jar
    Place the peeled eggs in a clean quart-size mason jar.
    (If using canned beets, you can add a few slices for deeper color.)

  4. Pour in the brine
    Pour the warm beet brine over the eggs until fully submerged.

  5. Seal & chill
    Let the jar cool to room temperature, then place the lid on.

  6. Refrigerate
    Chill for at least 24–48 hours, but 3–5 days gives the best color and flavor.

A jar of pickled eggs submerged in a clear liquid with dill, garlic, and black peppercorns, with a wooden surface background.

Dill & Garlic Pickled Eggs Recipe

  1. Cook the eggs
    Hard-boil 12 eggs, cool completely, and peel. Need eggs?

  2. Make the brine
    In a saucepan, combine:

    • 1 cup white vinegar

    • 2 cups water

    • 1 tablespoon salt

    • 2 teaspoons dried dill (or 2 tablespoons fresh dill)
      Heat until it begins to simmer, stirring to dissolve the salt.
      Remove from heat.

  3. Prepare the jar
    Place the peeled eggs into a clean quart-size mason jar.
    Add 2 peeled garlic cloves and extra dill if desired.

  4. Pour in the brine
    Pour the warm brine over the eggs until they are fully covered.

  5. Seal & cool
    Let the jar cool to room temperature, then secure the lid.

  6. Refrigerate
    Refrigerate for 3–5 days before eating.
    (Gets stronger and more flavorful over time!)

A recipe card for Cowboy Candy Pickled Eggs, listing ingredients such as boiled and peeled eggs, sliced cowboy candy (candied jalapeños) with syrup, white vinegar, water, sugar, smashed garlic cloves, salt, optional turmeric, and optional pickling spices, with a jar of pickled eggs containing jalapeños and a silhouette of a cowboy riding a horse.

Cowboy Candy Pickled Eggs

Instructions

  1. Prepare Brine
    In a saucepan, combine:

    • Vinegar

    • Water

    • Sugar

    • Salt

    • Garlic

    • Turmeric & pickling spices (if using)

    Heat to a simmer just until sugar dissolves — don’t boil hard.
    Remove from heat and let cool to warm.

  2. Layer the Jar
    In a large glass jar (quart or 2-pint jars):

    • Add a layer of eggs

    • Spoon in cowboy candy slices

    • Repeat layers to the top

    • Drizzle in 2–3 tbsp of cowboy candy syrup

  3. Pour Brine
    Pour warm brine over eggs until completely covered.
    Tap jar gently to release air bubbles.

  4. Seal & Chill
    Seal with lid and refrigerate:

    • Minimum: 3–4 days

    • Best flavor: 1–2 weeks

A jar filled with peeled, hard-boiled eggs floating in vinegar solution, with a lid on top, surrounded by text describing the recipe for old-fashioned pickled eggs. The background is a wooden surface.

Old-Fashioned Pickled Eggs Recipe

  1. Cook the eggs
    Hard-boil 12 eggs, cool completely, and peel. Need eggs?

  2. Make the brine
    In a saucepan, combine:

    • 2 cups white vinegar

    • 1 cup water

    • 1 tablespoon salt

    • 1 teaspoon sugar

    • 1 teaspoon whole black peppercorns
      Heat until it just begins to simmer, stirring to dissolve the salt and sugar.
      Remove from heat.

  3. Prepare the jar
    Add peeled eggs to a clean quart-sized mason jar.
    Add bay leaves if you want extra old-fashioned flavor.

  4. Pour in the brine
    Pour the warm brine over the eggs until fully covered.

  5. Seal & cool
    Let the jar cool to room temperature, then secure the lid.

  6. Refrigerate
    Refrigerate for 3–5 days before eating.
    (The flavor deepens over a week.)