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BVC Eats: Pickled eggs

The first time I had a pickled egg, it was in my very first Greek salad, which I bought at something probably called Greek Market, quite close to Yale’s Old Campus. In addition to my first pickled egg, this salad contained my first feta cheese and my first anchovy. I swooned for hours.

Whatever your flavor, you can find a pickled egg to satisfy your metaphor. Plus, they taste good.

Pickled eggs are sinfully easy to make. They keep for weeks in the fridge. You can also devil the insides, for extra joy.

Basic pickling brine for six eggs:

1 cup vinegar
1/3 cup white or brown sugar
¼ onion, sliced
between ¾ and 1 cup water, beet juice, or combination
spices (see below)

Boil the brine for 10 minutes. Cool it.

Use eggs at least 1 week old. To boil the eggs, cover with two inches of cold water, bring the water to a boil, cover, remove from heat, and allow the eggs to sit for 12 minutes. Rinse with cold water.  Peel, the put the eggs in a sterilized quart jar that comes with a tight-fitting lid. Add garnishes such as sliced onions, beets, ginger, or pickled jalapeno peppers, trimmed for a good fit.

Pour the brine over the eggs in the jar, including spices and flavoring veggies. Cover tightly and refrigerate for up to a month. They’re ready to eat in 2-3 days. The longer they sit, the more the flavors penetrate the eggs.

Try these variations, or roll your own!

  • Cider vinegar with 1 fresh sliced or canned beets with their liquid, 3 cardamom pods, 1 star anise
  • Clear brine (white vinegar) with 2 fresh jalapeno slices, 1 clove garlic, 1t cumin seeds, 1 bay leaf, ½ t dry oregano
  • Malt vinegar with fresh ginger
  • Any vinegar with 1T yellow curry powder, 3 cardamom pods, 1t mustard seeds, a bit extra sugar


  • Run each boiled, peeled egg through with a toothpick to allow the pickling to penetrate.
  • Use eggs at least 1 week old, because old eggs are easier to peel.
  • When making red pickled eggs, put beet slices in the jar with onion slices and eggs for visual interest and flavor.
  • Cook your brine in a non-aluminum pan.

Reposted with permission from


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