Refrigerator Pickled Eggs Recipe- Quick & Easy
Spring is definitely in the air and the hens are loving it! A delicious way to use up our sudden egg bounty is by making Quick & Easy Refrigerator Pickled Eggs!
This recipe is great “as is” or used as a base for endless flavor combinations, by adding dill, garlic, onions, or hot peppers, and beyond.
Also, with this being a Refrigerator Pickled Eggs Recipe it is way easier, flexible, and more forgiving than having to can them to make the shelf stable version.
You could do as many or as few eggs as you wish, in any size or type of container, and could tweak the recipe however you would like without fear of botulism, like we have with room temperature, storage because these will be stored right away in the refrigerator.
Troy loves taking these refrigerator pickled eggs to work with him. Like most moms of small kids, I rarely get time to sit down and have solid meals throughout the day, so I love that effortlessly I could snag 6-7 grams of protein when passing the fridge. They make awesome Deviled Eggs as well!
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Every Sunday is my “Egg Day”
Sunday is the day that I package up the eggs that I sell to my friends. Any remaining eggs get frozen or hard boiled.
I start each week with a fresh new batch. Even though fresh eggs last several weeks, they quickly could pile up and it’s easy to lose track of how old they are.
Early on in our Chicken years, I had horrid experiences with eggs that sat at the bottom of the wire basket for too long.
I kept using from the top (the freshest) and never would reach the bottom….until it was too late!
Nothing worse than rotten egg smell surprise!
If once a week is too often for you, maybe consider clearing them out every other week so that you’ll always have fresh and none will get wasted.?,?
Another great option is the above spiral egg holder that helps you use the bottom oldest eggs 1st!
Refrigerator Pickled Eggs Recipe
Base Brine:
(This will make enough for 2 -3 Quart sized canning jars depending on how many eggs and other ingredients that you fill them with.)
3 Cups White Vinegar
1 Cup Water
1/3 Cup Sugar
1 teaspoon of Coarse Salt
10 Peppercorns
Instructions:
1st Hard Boil Your Eggs & Peel.
Fresh eggs are usually easier to peel if they are at least a couple of days old.
You’ll want as smooth of a peeled egg as possible, as we won’t be pickling any that are cracked with the yolk exposed (it could make the liquid murky and gross).
If you tend to have a hard time getting eggs to peel easily check out our page “How To Boil Eggs Perfectly”.
Next Make Your Brine.
Heat the above Base Brine ingredients and any additional dry spices to a low boil. Keep the recipe “as is” or jazz it up a bit. Try adding a tablespoon of Pickling Spices or 2 tsp of Turmeric and see what you think!
Lower heat and reduce boil to a simmer. Simmer for 5 minutes.
Meanwhile, place intact eggs in a sterilized jar.
Set aside any eggs that are cracked or have the yolk exposed. These could become an instant snack or egg salad for later, but you won’t want these soaking in the brine or it could turn the liquid murky and not appetizing.
If adding anything additional like dill, garlic cloves, onions slices, hot peppers, or bay leaf, layer them in with your eggs or tuck off to the side.
Pour brine over eggs so that eggs and other ingredients are completely covered. Being that we aren’t officially canning, we don’t have to worry about headspace.
Seal with a lid. Give a little twist/shake so that the brine goes between the eggs and side of the jar/container.
Allow to cool down a bit before placing jar in refrigerator. Don’t leave out for hours but just enough to cool the jar a bit so that it doesn’t crack from the sudden temp change.
It’s a great idea to label jars with the date that they were made, especially if you plan to make multiple batches throughout the season.
These could be snacked on at any time but usually we wait a few days before trying so they start to get a nice flavor. The flavor will intensify the longer they sit. Best if consumed within 3-4 months.
Even QUICKER Refrigerator Pickled Eggs
When finished with a pickle jar, keep the jar of liquid in the fridge and make up a batch of hardboiled eggs. Plop them in the leftover pickle juice instead of making brine! Delicious!
About Me
Hello – do u have a recipe with no sugar ?
I’m so sorry for the delay Norma! Yes you could definitely do the same thing just minus the sugar. We have even done batches without using heat, just simply 2/3 parts vinegar to 1/3 parts water and throwing them in the fridge to make even easier.