spicy pickled eggs recipe in a mason jar without the lid, a second jar in the background on a white, marble surface

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Why I love this pickled eggs recipe

Pickled eggs are everywhere around here. They’re on the back counter at local bars, they’re sold in grocery stores. You can’t live in Wisconsin love without noticing these little guys. But, until this week, I had never tried one.

I have no idea why they are a thing here, but after reading a bit about pickled eggs on the internet, it seems they have been a bar staple for quite some time and there are many different variations of pickled eggs to try.

I decided to go with spicy pickled eggs because I thought the peppery kick of jalapeño would add even more flavor to the final product, and I was right. The eggs really absorbed the flavor of the brine and made a really tasty snack.

Plus, thanks to the fresh herbs and jalapeños, these quick pickled eggs a million times more appealing than the giant jars of eggs behind the bar.

spicy pickled eggs recipe in a mason jar without the lid, a second jar in the background on a white, marble surface

Now I can totally see why they would be a tavern favorite. Not unlike salty peanuts or bar pretzels, a pickled egg is the perfect match for a few pints of beer.

If you really want the full Wisconsin experience, these would be great washed down with a brandy old fashioned.

More from The Supper Club Series: blue moon ice cream / how to cook beer brats / booyah / pink squirrel / grasshopper pie

Here’s what you’ll need to make spicy pickled eggs

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pouring brine into a mason jar for a spicy pickle eggs recipe

How to pickle eggs

Hard boil some eggs. Use whichever method you prefer. I don’t typically make them, so I’m not going to pretend I’m an expert. Just get the cooked. You could even buy them already cooked at the grocery store.

Prepare a brine. Heat the vinegar, water, sugar and salt in a saucepan over medium heat. Stir the mixture occasionally until the salt and sugar have completely melted. Remove the pan from the heat and let it cool completely. 

Fill your mason jars. The key to getting your spicy pickled eggs to taste good, is letting them soak in the brine solution with a lot of flavorful stuff, like jalapeños, dill and onion.

I like to arrange add-ins around and in between the eggs. I basically layer the jar until all the eggs are in and it looks like a work of art. 

Soak the eggs. Pour the cooled brine over the eggs and fill the jars. Cover the jars and put them in the fridge. Let them soak in the brine for at least 1 week.

spicy pickled eggs in 2 quart-sized mason jars on a marble surface, image has text overlay for Pinterest

FAQs and Tips for making the best pickled eggs

When were pickled eggs invented? While there is no specific date, pickled eggs have been around since the 1800’s and they have been a bar staple since. They have fallen out of fashion since Prohibition, but they are still incredibly popular in dive bars around Wisconsin.

Do pickled eggs go bad? Yes. Since we aren’t using a proper canning technique for this recipe, the eggs will go bad after about 3 – 4 weeks, but I really recommend consuming them within 2 – 3 weeks for the best flavor and texture.

How long does it take for pickled eggs to be ready? It really depends on how strong you want the pickling flavor to be, but I recommend at least 1 week. The longer they sit the better.

Do pickled eggs taste like vinegar? Yes. They are soaked in a vinegar solution to preserve them, and they take on the flavor of that solution as they sit. You can also flavor the brine with other seasonings such dill or pickling spices.

closeup overhead shot of pickled eggs in a mason jar

Do pickled eggs need to be refrigerated? Technically, you don’t need to refrigerate pickled eggs, but since this recipe doesn’t require a “safe” canning technique, I recommend refrigerating them anyway.

Why are my pickled eggs rubbery? If you leave your eggs in the pickling mixture for too long, they might become slightly rubbery. If they get this way, I personally don’t consider them good anymore and toss them, but they are still technically safe to eat.

Can you get botulism from pickled eggs? Technically yes, but if you keep the eggs submerged in the brine, you should be safe. Botulism really doesn’t like acid or oxygen, so the bacterium is less likely to grow in an acidic environment like a brine. I also don’t recommend poking your eggs before pickling them.

sliced spicy pickled eggs on a plate with two mason jars of pickled eggs in the background, a white surface

What can I do with spicy pickled eggs?

close up of sliced, spicy pickled eggs on a blue-gray plate surrounded by fresh dill and pickling spices

More egg recipes:

More pickle recipes:

spicy pickled eggs recipe in a large mason jar
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Spicy Pickled Eggs Recipe

Spicy Pickled Eggs | This easy recipe will teach you how to make old fashioned pickled eggs with a quick brine seasoned with jalapeño, garlic and dill. No canning necessary. #pickled #eggs

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 18 eggs 1x
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 18 hard boiled eggs
  • 3 cups white vinegar
  • 1 1/2 cups water
  • 1 tablespoons sugar
  • 2 tablespoons coarse salt
  • 1 jalapeño pepper, sliced
  • 68 springs fresh dill
  • 4 bay leaves
  • 1/2 large white onion, thinly sliced
  • 2 garlic cloves
  • 1  – 2 tablespoons pickling spice

Instructions

  1. In a large saucepan, combine vinegar, water, sugar and salt. Heat over medium, stirring occasionally, until sugar and salt have dissolved. Remove from heat and allow mixture to cool completely.
  2. Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.
  3. Refrigerate for about 7 – 10 days before serving.

Notes

*Nutritional information includes brine and seasonings.

Nutrition

  • Serving Size: 1 egg
  • Calories: 92
  • Sugar: 1.7 g
  • Sodium: 839.4 mg
  • Fat: 5.3 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 2.2 g
  • Fiber: 0.3 g
  • Protein: 6.4 g
  • Cholesterol: 186.5 mg

Keywords: easy, dairy free, pickled, spicy

Last Updated on November 11, 2021 by Melissa Belanger

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Recipe rating

59 Comments

  1. I gifted a few jars of these for Christmas . Everyone looooved them as do I! This is my go to recipe! Thank you!

    1. They should last for about 1 month, but please always your best judgment before consuming them. If they look weird or the smell has changed, please toss them.

  2. Pickled eggs do not go bad. We let them sit uncanned for at least 8 weeks in the pantry refrigerated so that they take on the most flavor possible of the added ingredients. The vinegar is the preservative. They will not spoil. Then we open them up and they just sit on the counter in the jar until the last one is eaten a few weeks later. People have been pickling eggs since ancient eqypt and it was a way to keep them indefinitely until consumed. You will also notice a scene in the movie dances with wolves with the wagon driver eating pickled eggs. No fridge and the drive over the prairie sometimes took weeks. The eggs were a staple that you could always count on for protein.

  3. I haven’t tried this recipe but I gave it 5 star’s because it’s so pretty. I have to agree somewhat w/ American homestead. Although the CDC recommends refrigerating the eggs at all times. They say 6-8 weeks for full flavor and recommend eating in 4 months. One month old eggs r just getting ripe. CDC aside bars have been keeping big gallon size containers of pickled eggs on their counters for decades. If this wasn’t safe the health inspectors would of stopped it. I thought the brine is best poured hot on the eggs. This seems to change from various recipes. Simply whisked ur recipe looks good and the presentation is beautiful but it seems like a few of ur facts differ from so many other recipes. I do plan to use ur recipe very soon.

    1. Thank you so much for the compliment! It was a fun recipe to photograph!

      I totally agree with you and with American Homestead. The brine can definitely keep things fresh/safe, but there is always a chance that something can go wrong. We have definitely kept our eggs longer and it’s been fine. I just don’t feel comfortable recommending anything more than what I suggested because I don’t want anyone to get sick (and I to be completely honest, I’d like to protect myself legally if that does happen).

  4. So delicious and easy.I added carrots and it was almost too pretty to eat. My husband loves it so much he even drinks the brine! Thanks for a great recipe and tips.

    1. I have reused the brine before with success but it gets a bit milky so I would suggest tossing it after it’s second time around.

  5. I’ve made pickled eggs in the past, the one with beets and onions. I did not care for it. Came across this one and I really enjoyed it. I will be adding more garlic and jalepenos 2nd time around. Thank you for the recipe.

    1. I am in the process of making this recipe right now. I did add more jalepenos, and also added more garlic and onion. I am a garlic and onion lover. In stead of the fresh dill, which is probably better, I added dill seeds in the cooking the brine. Also try some peppercorn. Happy eating!

  6. Have you tried it with apple cider vinegar? Wondering if it would change the flavor much before i do a whole batch, thanks!!

    1. I haven’t, but I think as long as the acidity is the same (it should say the percentage on the bottle), it will turn out! The taste won’t be exact and the color will be different, but it will work!

    1. Honestly, I don’t know enough about pickling (I am definitely not a canning expert, which is why I don’t technically can things) but from a quick google search, I found that salt isn’t necessary in the safety of preserved items. It sounds like you could safely try it! This article about salt substitutes might be helpful.

        1. I haven’t tried it, but I think it would be just fine! I love the color of pickled eggs with beets. Let me know how it turns out if you do decide to try it!

        2. I make pickled eggs with beet brine. I use the same brine that I use to can my beets. I also add jalapeno to it. It’s a favorite with the guys at my husbands workplace.

  7. Just wanted to add something. I was told not to use the metal lids that are usually used on canning jars because they would absorb the acid in the vinegar and then leach into the product. I have since ordered plastic lids for the jars just for these types of foods. Happy eating!

  8. I made this with apple cider vinegar and added a couple of pinches of mesquite smoke. YUM! Thank you!

  9. Any advice on how to get the eggs to take in some of the heat from the peppers? The eggs have some pepper flavor but none of the heat.

    1. Cut the ends off of one jalapeño and throw it in the mixture you boil. Makes the. Heat kick.

  10. I just made this, 24 eggs so I 1.33X the recipe. Should’ve used 36 eggs actually since the four 1L mason jars I used could’ve fit 3 more eggs in each.

    I’m very much looking forward to trying them in three weeks!!!!

    1. I’m curious as to why you rated the recipe with only 3 stars when you haven’t even tried it yet?

  11. This is probably a dumb question but I want to be sure—do you peel the boiled eggs? Or put them in with the shell on?

  12. These are beautiful!
    Does this have a sweet taste to it like sweet relish or is the sugar just to offset the strong vinegar? My husband hates sweet pickle taste so I want to know before I make a whole batch.

    1. Hi Nicole! I honestly don’t know. I’m not a canning expert and I know that a lot goes into canning beyond just ingredients, so I don’t feel comfortable telling you that it would be safe. I’m sure you could follow a similar pickled eggs recipe that is canning safe and add in the flavorful ingredients listed here though to achieve the same effect. Let me know if you do try it!

  13. My first time pickling eggs. Can’t wait to open them and try in a week, sooooo easy!

  14. hi, forgive me if already mentioned I tried to find out but when do i put the spices in while boiling brine or when everything cooled and bottling.