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Refrigerator Pickled Eggs (No Sugar or Canning)

A simple, old-fashioned way to preserve extra eggs—no sugar or canning required.
Total Time 15 minutes
Servings 12

Equipment

  • Quart-size mason jar (or similar glass container with lid)
  • Saucepan
  • Funnel (optional but helpful)

Ingredients

  • 12 hard-boiled eggs, peeled
  • 3 cups distilled white vinegar
  • 1 cup water
  • 1 tbsp pickling spice
  • 1 tbsp sea salt

Instructions

  • Hard-boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Cool completely, then peel.
  • Pack the eggs into your jar: Add peeled eggs to a clean glass jar. Fit snugly without crushing.
  • Make the brine: In a saucepan, combine vinegar, water, salt, and pickling spice. Bring to a light simmer and stir until the salt dissolves.
  • Pour the hot brine over the eggs: Completely cover the eggs. Tap the jar gently to release air bubbles. Seal with a lid.
  • Cool, then refrigerate: Let the jar sit at room temp for 1 hour. Then refrigerate for 3-7 days before eating, the longer the better.

Notes

Storage: Refrigerated pickled eggs last up to 3 months. Always keep them fully submerged and use a clean fork each time.