Want a fast and easy recipe for pickled eggs? Want several flavor options?
Done. Featured here are eggs pickled in beet brine, hot pepper brine (slight yellow ring around the egg white) and dill pickle brine. Here’s the quickest way ever to make different flavored pickled eggs.Use the brine from existing pickled products in your fridge to make the easiest pickled eggs ever. Seriously, how easy is that?
I used pickled hot pepper brine, pickled beet brine and dill pickle brine to test which flavor I like best.
How to Make Easy Pickled Eggs
- Hard cooked eggs
- Brine from any pickled product
- Glass jar with lid
- Peel eggs.
- Place eggs in glass jar.
- Pour brine (sweet pickles, dill pickles, pickled beets, pickled hot peppers, etc.) over eggs and ensure they are completely covered. Do not use more than 12 eggs per jar.
- Store in refrigerator for 2-5 days for flavor to fully soak in.
- Keep in fridge and eat within 1 month.
- These are intended to be eaten within a few weeks - not for long term storage. Read more about egg pickling safety at The National Center for Home Food Preservation.
- Yield As many as you'd like
Once you have your eggs are pickled, eat them, display them on charcuterie boards or use them in devilled eggs, egg salad, sandwiches, etc.
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Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.