A simple refrigerator pickled eggs recipe made with just a few basic ingredients and a little patience. No sugar. No canning. Just old-fashioned flavor done the easy way.
Why Pickled Eggs?
If you’re knee-deep in summer eggs or staring at a full tray from your hens, pickled eggs are one of the easiest ways to keep them from going to waste.
No water bath. No pressure canner. Just hard-boiled eggs, vinegar, water, spices, salt, and a little time.
They’re tangy, old-fashioned, and satisfyingly snackable—perfect for lunch boxes, charcuterie boards, or straight from the jar.
What You’ll Need
Ingredients:
- 12 hard-boiled eggs, peeled
- 3 cups distilled white vinegar
- 1 cup water
- 1 tablespoon sea salt
- 1 tablespoon pickling spice
Supplies:
- Quart-size mason jar or similar glass container with a lid
- Saucepan
- Funnel (optional, but helpful)
How to Make Refrigerator Pickled Eggs
- Hard-boil and peel your eggs. Cool completely before peeling—soft yolks won’t hold up in vinegar.
- Don’t toss the shells! Learn how to cook eggshells for chickens and give your flock a calcium-rich treat.
- Pack the eggs into a clean glass jar. Fit them snugly, but don’t cram too tight—you want good brine coverage.
- Make the brine. In a saucepan, combine vinegar, water, salt, and pickling spice.
Simmer gently and stir until salt dissolves. - Pour the hot brine over the eggs. Cover the eggs completely. Gently tap on the jar to release any air bubbles. Seal with a lid.
- Cool, then refrigerate. Let cool at room temp for about an hour before placing in the fridge.
Wait 3-7 days before eating—the longer, the better.
How Long Do Pickled Eggs Last?
Stored in the fridge, pickled eggs can last up to 3 months—though they rarely make it past week two around here.
Always keep eggs submerged and use a clean utensil each time.
Flavor Variations
Want to switch it up? Try these add-ins:
- Garlic or sliced onion
- Jalapeño slices for heat
- Apple cider vinegar for a mellower bite
- A beet slice for vibrant pink eggs
Just don’t cut the vinegar too much—you need a high-acid brine for safety.
Serving Ideas
- With crackers and cheese
- Sliced onto sourdough toast
- Chopped into potato salad
- With a pinch of smoked salt
FAQs: Refrigerator Pickled Eggs
Do I have to boil the brine?
Yes. Boiling dissolves salt and releases spice flavor, helping the eggs absorb it faster.
Can I reuse the brine?
Not recommended. It can get cloudy or contaminated. Always start with fresh brine.
Can I can pickled eggs for shelf storage?
No. The USDA advises against canning eggs. Stick with refrigerator pickling for safety.
Can I use farm-fresh eggs?
Absolutely, that’s exactly what I used! Just make sure they’re clean and hard-boiled fully before peeling.
More From-Scratch Recipes You’ll Love
If refrigerator pickled eggs hit the spot, here are a few more homestead favorites to try next:
- Deviled Eggs with Dijon Mustard – creamy, sharp, and picnic-ready
- 3-Ingredient Apple Dip – naturally sweet and perfect for snack time
- Oven Fries with Olive Oil – easy, golden, and made with pantry staples
If you enjoyed this recipe, print it, pin it, or pass it along to a friend.
Then get pickling—your snack drawer (and your future self) will thank you.
Refrigerator Pickled Eggs (No Sugar or Canning)
Equipment
- Quart-size mason jar (or similar glass container with lid)
- Saucepan
- Funnel (optional but helpful)
Ingredients
- 12 hard-boiled eggs, peeled
- 3 cups distilled white vinegar
- 1 cup water
- 1 tbsp pickling spice
- 1 tbsp sea salt
Instructions
- Hard-boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Cool completely, then peel.
- Pack the eggs into your jar: Add peeled eggs to a clean glass jar. Fit snugly without crushing.
- Make the brine: In a saucepan, combine vinegar, water, salt, and pickling spice. Bring to a light simmer and stir until the salt dissolves.
- Pour the hot brine over the eggs: Completely cover the eggs. Tap the jar gently to release air bubbles. Seal with a lid.
- Cool, then refrigerate: Let the jar sit at room temp for 1 hour. Then refrigerate for 3-7 days before eating, the longer the better.
