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Nerdy Science in the Kitchen

How to Pickle Eggs Fast



Love pickled eggs but hate to wait? Make pickled eggs quickly with this easy method!
Love pickled eggs but hate to wait? Make pickled eggs quickly with this easy method!

Pickled eggs are a staple of any biker bar in the United States. They may not be to everyone’s liking, but you’ll always see a murky jar of pickled eggs in the corner of a dimly lit tavern or pub. If you’re adventurous enough to have a taste, it’s a thrilling and delicious experience.

Pickling foods sounds like it takes a lot of effort and time. Not so! You can pickle an egg, onion, or beet in no time at all.

Don’t waste that brine!

There’s a whole host of ways to pickle an egg. It really just comes down to what sort of flavors you prefer.

First and foremost, if you’re the kind of person who enjoys pickled foods, you’ve probably got a load of pickled foods in your fridge. Jars gherkins, onions, beets, and other such foods. Even that jar of olives. Many of us would simply pour the pickling mixture down the drain once we’ve fished out that last tasty pepperoncini. Think twice, my friend!

If you want to make some pickled eggs of your own, hang on to that valuable brine. It’s easy to pickle eggs quickly by using the brine leftover from other foods.

Did you know mason jars are useful for more than just canning? See the best mason jars for smoothies and juicing!

How does one normally make pickled eggs?

Normally, pickling eggs is a long process. You sure won’t be eating them the same day you began pickling them. In fact, you’d be lucky to get them in the same week.

The process is easy enough—it just takes a while. Usually, you’d gather your bottles of vinegar, sugars, spices, and other condiments. After you mix them together on a stove, you throw the solution into a sterile jar, add peeled boiled eggs, and leave them for 7 to 10 days. It’s really that simple. You’ll find tons of recipes for the pickling solution on the internet.

To boil those eggs, use the best pot for the job. Here are my recommendations.

Check out Canning and Pickling Eggs: How to make and can pickled eggs with a variety of recipes, by Pamela K. Ritter at Amazon

It’s also possible to can your pickled eggs! Read this post to learn about the best pressure canners for home canning.

Lightning fast pickled eggs!

Make as many different pickled egg varieties as you have jars for!
Make as many different pickled egg varieties as you have jars for!

If you’d rather just go at it without having to wait, you can pickle eggs in the brine from one of your favorite pickled treats.

Boil up your eggs and have a look in the fridge. Undoubtedly you’ve got a near-empty jar of gherkins, olives, or pickled fish. Take that jar of beet juice from the fridge and think for a moment. How would beet-pickled eggs taste? Try it out!

Check out MT. OLIVE Sweet Gherkins Pickles at Amazon

All you have to do now is add your own boiled eggs to the jar of brine. This saves you the time of looking up ingredients, sourcing them, and using them correctly.

The possibilities are endless

You now have at your disposal all the ingredients you need to make regular pickled eggs, beet pickled eggs, salted pickled eggs…. The list is as long as your jar count! Try it out with a few jars and see how you like the taste. You can then experiment with it a bit. If you’ve got a gherkin jar, try adding some extra pepper or balsamic to it.

Check out Hoosier Hill Farm Pickling Spice at Amazon

It’s easy, it’s fast and, most importantly, it’s delicious!

Eggciting ideas for the busy modern cook

Adding a few eggs to these jars is effortless. Within a couple of days you’ll have yourself a whole collection of pickled eggs rivaling anything you’ll find in the bar!

Had a few too many beers at the pub? Try out these foods that can help you get over a hangover.

If you like having eggs for breakfast, here’s my review of the best omelette pan for induction stove and here are the best muffin pans for egg muffins.

Kitchen Professor author
About the Author: Bryce Heitman

Bryce is not a real professor, but he's real nerdy in the kitchen. He's been barbecuing, chopping, and generally blazing food for many decades. He thinks there's definitely a better spatula or utensil out there that hasn't been invented yet.

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