Grandma's Pickled Eggs

Beth Pierce


Calling all pickle lovers! Grandma’s Pickled Eggs are a cinch to make and they don’t require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate. Be sure to read my helpful hints for perfect hard boiled eggs.


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 12
    large eggs hard boiled and peeled
  • 2 c
    white vinegar
  • 1 c
    rice vinegar
  • 1 c
  • 2 Tbsp
    pickling spices
  • 1 tsp
    dill seed
  • 1 tsp
    coarse salt
  • 10
    black peppercorns
  • 1
    sweet onion thinly sliced
  • 3
    sprigs fresh dill
  • 2
    garlic cloves

How to Make Grandma's Pickled Eggs


  1. Place the peeled eggs in mason jars or tall cover-able container.
  2. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
  3. Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.

Printable Recipe Card

About Grandma's Pickled Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Southern
Dietary Needs: Low Carb Keto

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