Quick pickled eggs are a great high protein snack that are so easy to make! I use a quick pickling method that starts with hard boiled eggs and a Weck jar. Once you combine all of the ingredients and let it marinate for a day or two, you’ll have a new favorite snack!
I had never even heard of pickled eggs until I had a beet pickled egg at a local Wisconsin restaurant. It was pink and so so good I immediately ordered another one. After we left the restaurant, I could not stop thinking about them.
Quick Pickled Eggs
- 6 hard boiled eggs peeled
- 1 3/4 cups distilled white vinegar
- 1/2 cup water
- 1/2 red onion peeled and sliced
- 2-3 sprigs fresh dill (or 1 tsp dried dill)
- 2 garlic cloves peeled and halved
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp celery salt optional
- Add hard boiled eggs into an airtight jar or container. Add in onion, dill, garlic and pour in vinegar and water. Add in salt, pepper and celery salt. Gently stir.
- Put lid on and secure. Gently swirl/shake so all ingredients incorporate.
- Refrigerate and let sit for 24 hours before you enjoy. I usually like to let them sit for 3 days before having one.
- These last for up to 4 weeks in the refrigerator. They probably last longer (it's just eggs in a vinegar solution, but I've never had them last very long in our house).
- To hard boil eggs, I cook mine for 9 minutes in boiling water and then shock them.
- I like the spices floating around, but you could always use pickling spices if you prefer.
- I like very sour/tangy pickles and eggs - you could add 1 tablespoon sugar to make them less tangy.
- If you like a spicy bite to your pickle, add in 1 jalapeno, sliced.
- Red onions leave a light pink tint to your eggs.