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How to Pickle Eggs

Pickled eggs are packed with protein and refreshingly easy to make. Win, win! Famed for their sweet yet tangy taste, they’re a classic on-the-go snack and the ultimate charcuterie board hero. But why buy them pre-made when we all know homemade with love always tastes better? All you need is a glass jar with a lid, some eggs, and seasoning, and you’re good to go!

  • Preparation time:
    5
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    2

What you'll need

  • 1 tbsp garlic powder
  • Sprinkling of salt
  • 2 large free-range eggs
  • 135ml white wine vinegar
  • 35g caster sugar
  • 1 tsp coriander leaf

How to make

  1. Start by pouring boiling water into a large glass jar (make sure it has a lid) and leave for 5 minutes before pouring out. This will help to clean out and sterilise the jar before you use it for pickling.
  2. Hard boil the eggs. Need help perfecting your method? Check out our guide to making the perfect hard-boiled eggs.
  3. As soon as the eggs are boiled, place them into a small bowl of ice-cold water to make sure they stop cooking.
  4. As the eggs are cooling, make the brine. In a small saucepan, add the vinegar, sugar, garlic, salt and 100ml of water and heat for a few minutes until the sugar is dissolved.
  5. Remove the brine from the heat and leave to cool. If you fancy your pickled eggs a little spicier, why not add chilli flakes or curry powder to the brine along with the garlic, sugar and salt?
  6. Once the eggs are cool enough to handle, remove the shells by peeling them off. To help loosen the shells, gently tap each egg against the side of the small bowl.
  7. Place the peeled eggs in the jar and pour over the brine. Make sure the eggs are completely covered. Put the lid on the jar and tightly seal. Leave in a cool, dark place for at least two weeks.

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