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a jar of pickled eggs with fresh dill and sliced purple onion.
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Old-Fashioned Quick Pickled Eggs

These quick, old-fashioned pickled eggs are an easy way to preserve extra eggs! Enjoy these delicious and fast pickled eggs without the hassle of canning. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Keyword: pickled eggs
Servings: 6
Author: Sarah Cook

Equipment

Ingredients

  • ice
  • 12 eggs {hard-boiled}
  • 1/4 cup onion {diced or sliced}
  • 4 sprigs fresh dill

Brine

  • 1/2 cup apple cider vinegar
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic {roughly chopped}
  • 2 tbsp kosher salt
  • 1/4 tsp mustard seed

Instructions

Hard Boil the Eggs

  • Instant Pot method - Add 1 cup of water in the Instant Pot. Place a trivet/rack in the bottom of the Instant Pot. Add eggs to the trivet/rack. Place the lid on the Instant Pot and set it for manual high pressure for 5 minutes. Allow for a 5 minute natural release and then a quick release. Transfer eggs to an ice water bath.
    12 eggs, ice
  • Saucepan method - place eggs in a saucepan filled with cold water. Bring to a boil for 1 minute, cover, and remove from heat. Let the saucepan sit covered for 12 minutes before transferring to an ice water bath.
  • Air fryer method - Carefully place eggs in the air fryer basket. Cook eggs at 270˚F/130˚C for 13-16 minutes before transferring to an ice water bath.
    • Regardless of cooking method, let the eggs sit in the ice water bath for 5 minutes before peeling.

Make the Brine

  • In a saucepan, bring vinegar(s), water salt, sugar, garlic, and mustard seed to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.
    1/2 cup apple cider vinegar, 1 cup white vinegar, 1 cup water, 2 cloves garlic, 2 tbsp kosher salt, 1/4 tsp mustard seed

Make the Pickled Eggs

  • Add the onion, garlic, dill, and eggs to the jars
    1/4 cup onion, 4 sprigs fresh dill
  • Pour the hot brine over the eggs, put a lid on the jars, and move them to the fridge immediately.
  • Flavors will take up to 1 week to develop. Enjoy eggs within 3 months.

Notes

  1. Makes 1 quart.
  2. Optional seasonings - bay leaf, coriander, hot pepper slices, or mustard seeds.
  3. Will keep in the fridge for 3-4 months.

Nutrition

Serving: 2eggs | Calories: 143kcal | Carbohydrates: 2g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 2455mg | Potassium: 153mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg