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Old fashioned pickled eggs recipe.
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4.60 from 5 votes

Old Fashioned Pickled Eggs

These easy old fashioned pickled eggs are quick to make, taste great, and are quick-pickled so they require no canning.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 196kcal



  • 12 hard boiled eggs
  • 3 cups white vinegar
  • 1 cup water
  • cup white sugar
  • 1 tablespoon salt
  • 3 cloves garlic
  • 1 bay leaf
  • ½ small yellow onion sliced


  • Add vinegar, water, sugar, salt, garlic, and bay leaf to a medium saucepan set over high heat. Stir together and bring to a simmer. Cook for 10 minutes or until the sugar and salt has completely dissolved.
  • Remove the saucepan from the heat and let cool. The brine can be placed in the refrigerator to cool faster.
  • Crack and peel your hard boiled eggs and discard the shells.
  • Add the peeled eggs to a quart jar intermingled with the raw onion slices.
  • Pour the cooled brine into the jar, ensure the garlic cloves and bay leaf make it into the jar.
  • Cover jar with the lid and seal it shut, then place it in the refrigerator for at least one week prior to enjoying.


Approximately 12 large eggs will fit in a quart jar. You should have enough pickling liquid leftover to make 24 pickled eggs if you wish.


Calories: 196kcal | Carbohydrates: 13g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1293mg | Potassium: 139mg | Fiber: 1g | Sugar: 12g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg