Tangy, savory, and absolutely addictive—Pickled Eggs with Apple Cider Vinegar are a timeless snack that brings together old-school charm and modern flavor. These eggs are soaked in a spiced apple cider vinegar brine that gives them a lip-smacking tang and a beautifully balanced flavor. The pickling process not only preserves the eggs but also transforms them into a zesty treat that’s perfect for snacking, slicing into salads, or serving alongside your favorite sandwich.

The gorgeous color from red onions or beet slices (if added) adds a visual pop, and the herbs and spices infuse the eggs with layers of flavor. Whether you grew up enjoying these in a mason jar on grandma’s kitchen counter or you’re trying them for the first time, this easy recipe will win you over with both taste and simplicity.

Ingredients for Pickled Eggs with Apple Cider Vinegar

12 hard-boiled eggs, peeled
2 cups apple cider vinegar
1 cup water
1 tablespoon sugar (optional for slight sweetness)
1 tablespoon salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon dried dill or a few sprigs fresh dill
1/2 teaspoon red pepper flakes (optional for heat)
2 garlic cloves, smashed
1 small red onion, thinly sliced (optional, for flavor and pink tint)
Optional: a few slices of cooked beet for extra color

Step 1: Prepare the Eggs

Start by hard-boiling the eggs. Once they’re fully cooked, transfer them to an ice bath to cool. Peel the eggs carefully and set them aside. The texture should be smooth and firm for the best pickling results.

Step 2: Make the Pickling Brine

In a medium saucepan, combine the apple cider vinegar, water, salt, sugar (if using), peppercorns, mustard seeds, red pepper flakes, and smashed garlic cloves. Heat the mixture over medium heat just until it begins to simmer. Stir gently to help the salt and sugar dissolve. Remove from heat and let it cool to room temperature.

Step 3: Layer the Jar

Place the peeled hard-boiled eggs into a clean glass jar or container. Tuck in the red onion slices and fresh dill (or sprinkle in dried dill) as you layer the eggs. If you’re using beet slices, add them now to give the eggs a rich pink hue over time.

Step 4: Pour the Brine

Once the brine is cooled, pour it over the eggs in the jar, making sure they are completely covered. You may gently press them down or shake the jar to release any air bubbles and ensure even coverage.

Step 5: Seal and Refrigerate

Seal the jar tightly and place it in the refrigerator. Allow the eggs to pickle for at least 3 days before eating—though they’ll taste even better after a week. The longer they sit, the more flavorful and vibrant they become.

Storage Instructions

Pickled Eggs with Apple Cider Vinegar should always be stored in the refrigerator. Once sealed in a clean, airtight glass jar and fully submerged in brine, they can last up to 4 weeks safely. Always use a clean utensil when removing eggs to prevent introducing bacteria, and never leave the jar sitting at room temperature. For the best flavor and texture, consume within 2–3 weeks.

Estimated Nutrition

(Per 1 pickled egg)

Calories: 70
Protein: 6g
Fat: 5g
Carbohydrates: 1g
Sugar: 0g (with optional sugar, 1g)
Fiber: 0g
Cholesterol: 185mg
Sodium: 160mg

Frequently Asked Questions

1. Can I use white vinegar instead of apple cider vinegar?

Yes, but apple cider vinegar adds a deeper, slightly fruity flavor. White vinegar will work fine but may result in a sharper taste.

2. How long should the eggs sit before eating?

You can start tasting them after 3 days, but for maximum flavor and color, wait about 7 days.

3. Can I reuse the brine?

It’s not recommended to reuse brine for another batch of eggs due to food safety concerns. Always make a fresh batch.

4. Will the eggs turn pink?

Only if you add beet slices or red onions. These ingredients naturally tint the eggs and add extra flavor.

5. Can I add other spices or herbs?

Absolutely! Bay leaves, cloves, coriander seeds, or chili flakes can be added based on your taste preferences.

6. Are these eggs shelf-stable?

No. This is a refrigerator pickle recipe. The eggs are not safe for room-temperature storage or canning.

7. Do pickled eggs taste sour?

They have a tangy, vinegary kick, but you can balance the flavor with a bit of sugar or spices to suit your taste.

8. Can I use farm-fresh eggs?

Yes, but older eggs peel more easily after boiling. Fresh eggs may be harder to peel cleanly.

Pickled Eggs with Apple Cider Vinegar Recipe

Author: Julia Koch
Total Time: 25 minutes
Yield: 12 pickled eggs

Print Recipe

Description

Tangy, savory, and just the right amount of sweet—these Pickled Eggs with Apple Cider Vinegar are an unforgettable treat that brings together old-fashioned charm and bold modern flavor. Whether you’re looking for a protein-packed snack, a unique appetizer, or a punchy topping for salads and sandwiches, this recipe delivers big on taste and nostalgia. It’s one of those easy recipes that becomes a household favorite once you try it.

Instructions

Start by boiling your eggs, then peel them and let them cool completely.
In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
Place the peeled eggs in a large, clean glass jar or container.
Carefully pour the hot vinegar mixture over the eggs, making sure they’re fully submerged.
Let the mixture cool to room temperature, then seal the jar tightly.
Refrigerate for at least 3 days before enjoying. For best flavor, wait 5–7 days.

Prep Time: 20 minutes
Cook Time: 5 minutes (plus chilling time)
Category: Appetizer