Pickled Eggs

A jar containing eggs, pickling spices, and onions.

Pickled Eggs are a long standing family tradition. They are simple to make and are an easy snack during card games and games nights. No canning required!

Food and Memory

How is it that so many memories come back to our minds when we smell, taste, or create traditional foods? The foods that I grew up with weren’t haute cuisine by any stretch of the imagination but they were wholesome and honest. They carried their particular flavours (and sometimes textures) with gusto, unabashedly, and without apology. Eat me…and that is all.

Pioneer Driven Cuisine

The branches of my family are Western European and Canadian, but we call ourselves Canadian now. Once in a while the Hungarian and German roots make an appearance in our food, creating some of the more startling flavours to the pioneer-driven cuisine. Pioneer driven cuisine. I just had to pause and let that phrase sink in for a bit. I once was a little girl on the prairie but at the time I grew up, the true pioneer spirit of my family had long since faded with the appearance of modern conveniences like electricity and refrigeration.

Food Preservation on the Prairies

The methods of food preserving changed dramatically when these were introduced. I can’t even imagine my great grandmother putting up preserves on a wood stove but she did. As did my grandma right up until 1956. One large canner of beans in quart jars would take 3 hours to preserve! I think today we definitely take processed and preserved foods for granted. Even though I make pickles, jams, jellies, and sauerkraut, the thought of making these on a wood stove just makes me feel…tired.

Convenience Food, Farm Style

Many of the dishes my grandpa and dad (and including me later on) grew up with required long cooking times. They would sit simmering on the back of the stove while countless chores were taken care of. I suppose this was a form of ‘convenience’ food…ready in hours with minimal effort and delicious when paired with homemade bread and pickles; always pickles. Once the meal had been cleared away it was time for the evening’s entertainment…family style. The countless games of cards and musical jam sessions were really all there was to do. Eventually some snacks would be put out, particularly if there had been some drinks flowing.

A jar of pickling spices, some onions, and some hard boiled eggs.

Our Family Pickles Almost Everything

My family never just puts out chips and dip. Nope. Back in the day and even now, all snacks were homemade and usually of the preserved kind usually pickled or smoked. Some of my earliest food memories were of my grandpa making his own sausage and smoking it in the old refrigerator in the back yard. Any fish that was caught usually met one of three fates; same day fish fry, smoked in the back yard (my favourite), or pickled with onions.

Including Fish and Headcheese

Yes, that’s right. Pickled fish. Believe me when I say this, it’s taken me a long time to appreciate sushi and ceviche because of my pickled fish past. While most of my family enjoys pickled fish, including my kids, I just can’t stand it. It has a particular texture that I just can’t ignore.  Pickled fish isn’t the end of our interesting snack food category either. Pickled meat, otherwise known as headcheese is also a thing in my family. It’s basically bits of offcuts which have been boiled down and gelatinized. This lovely dish is eaten with vinegar, salt and pepper. I’ll never forget the look on hubby’s face as he tried it for the first time when we were dating. He tried so hard to love it but I could see by the look on his face that he could barely control his gag reflexes enough to swallow it.

A jar containing eggs, pickling spices, and onions.

Pickled fish, ‘pickled’ meat, and pickled eggs. Pickled eggs are a little less startling to the outsider. Most people have heard of pickled eggs but have maybe never tried them at their local pub. Once in a while my kids beg me to make a jar, including as many raw onion rings as I can possibly cram into the jar because for some crazy reason they also love pickled onions.

Pin this Pickled Eggs Recipe HERE.

A pinterest image of a jar of pickling spices, some onions, and some hard boiled eggs.

Pickled eggs are super easy to make, though they require about 4-5 days refrigerated sitting time. I try to hide them in the back of the fridge to avoid temptation but there is always that one kid that has to try one the day after to see if the eggs are ready yet. Once upon a time I was that impatient kid!  I generally don’t use a recipe but here is normally how I would do it.

More Snacks from Dish ‘n’ the Kitchen

Ranch Nuts ‘n’ Bolts

Pork Dumplings


Yield: 8 pickled eggs

The Best Pickled Eggs Recipe

A jar of pickling spices, some onions, and some hard boiled eggs.

A long standing family tradition, these simple to make Pickled Eggs are a must have during card games and games nights. No canning required! 

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes


  • 8-12 eggs
  • White vinegar
  • water
  • 1/2 tsp salt
  • 1 tbsp pickling spice (includes mustard seed, bay leaves, peppercorns, coriander seeds, allspice, etc.)
  • 1/3 to 1/2 yellow onion; thinly sliced in rounds (optional)


    1. Boil eggs until just hard. Peel. I love making mine in my Instant Pot. I place them on the rack, add 1 cup of water then pressure cook them six minutes on low pressure finishing with six minutes of natural pressure release. They are so easy to peel out of the pressure cooker!
    2. Pack eggs and onions (if using) in clean quart size or larger jar depending on how many you are using. For this last quart I only put in 8 eggs because there was a lot of onions.
    3. Add pickling spice and salt.
    4. Fill 1/4 jar with water, then top up with vinegar.
    5. Cover with a lid, then place in refrigerator for 4-5 days.
    6. Enjoy!


*For best results, allow the eggs to sit in the brine for 4-5 days before eating.

Nutrition Information:



Serving Size:

1 egg

Amount Per Serving:Calories: 110Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 279mgSodium: 253mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 10g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. cathyandchucky

    I’ve always wondered how you make pickled eggs 😊. I also love soused fish, pickled onions, and brawn or potted meat. I grew up on it too. Yummy!


  2. Ginni

    Reminds me of the fish and chip shops in England!
    Nice on Bernice !


    1. dishnthekitchen

      They sell pickled eggs in the fish n chips shops? I had no idea.


      1. Ginni

        Yes, pickled eggs and a Savaloy with a portion of fries used to be quite popular with the kids.


  3. Jeanne

    Love your thoughts on how food triggers memories. These eggs sounds delicious.


  4. sukih

    i have never heard about this! looks new 🙂


    1. dishnthekitchen

      hmmm. It depends how you are raised I guess. It was a staple in my house growing up.


      1. sukih

        Oh is it 🙂 Yeah 😉 true! 🙂


  5. Ayngelina

    This sounds crazy but I’ve never had a pickled egg, I think I should fix that with this recipe.


    1. dishnthekitchen

      Ayngelina you are definitely missing out! Give them a try and let me know what you think. They aren’t for everyone 🙂


  6. SeattleDee

    Haven’t pickled any eggs in years, almost decades – not since the Capt. took a large jar along on a sailboat race with friends. The guys blamed seasickness on the eggs, but I think it was the beer they drank the night before. It might be time for a small batch – they sound SO tempting to me


    1. dishnthekitchen

      haha, that sounds like a recipe for disaster too many beers and pickled eggs for breakfast. I can’t say that was my excuse when I chundered over the edge of our boat! I’m just a prairie girl, landlubber!


  7. Corine Anderson

    Table salt or pickling salt? Hi Bern! Love your blog!


    1. Bernice Hill

      oh my gosh!! I just saw this now. So sorry Corine. Hope you had a wonderful Christmas. Did you got back to Sask? BTW I always use pickling salt for my eggs. Thanks for stopping by!


  8. Whitney

    How long do these keep for? Can you can them to preserve them longer?


    1. Bernice Hill

      They’ll keep for a few months in the fridge covered in their brine. Not sure on the canning, whenever I have seen them in the stores, they’ve always been in the refrigerated section.


  9. Ashley

    Yum! I can’t wait to try this. Can I use a red onion or would you recommend sticking to a yellow onion for this recipe?
    Thanks for sharing!


    1. Bernice Hill

      Oh, for sure…bear in mind that a red onion may turn the eggs slightly pink.


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