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Garlic Pickled Eggs

Garlic Pickled Eggs

"These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water."
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7 d 25 m servings 95 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Place the eggs in a 1 quart jar with the onion rings.
  3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
  4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

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Read all reviews 42
  1. 52 Ratings

Most helpful positive review

Verry tasty eggs I did three things different though. 1. I used minced garlic 2. I used red wine vinager 3. I added a teaspoon of dill weed My 12 yr old who swore she would never eat a pick...

Most helpful critical review

Good base flavor, but needs a little "something"...maybe some pickling spices? Salt? Still, enjoyable.

Most helpful
Most positive
Least positive

Verry tasty eggs I did three things different though. 1. I used minced garlic 2. I used red wine vinager 3. I added a teaspoon of dill weed My 12 yr old who swore she would never eat a pick...

Made these for my bar. Have used different recipes for making pickled eggs, but chose this one because of the addition of red onions. After about 2 days the onions turned white. I made a few ...

My husband loves pickled eggs and wanted to make his own at home. We waited the full week before trying these. They were very tasty. We did add a pinch of dill and some pickling spice. Also ...

Adjusted the vinager/water to 1 3/4 vinager and 1/4c water. Cut the sugar in half. Added pickling spices and some fresh hot cherry peppers (diced) and ZOWIE! This is a keeper. I doubled the reci...

This is the best pickled egg recipie yet!

I have made these a few times with just a few changes. I double up on the vinegar, add 1 tsp pickling salt, 2 Tbsp pickling spice, and a dried chilli pepper to spice it up a bit. We love them, a...

This was good. Hard for me to rate because I have nothing to compare it to, as I have never had pickled eggs. I make my hard boiled eggs different that what is stated. I put the eggs in a pan...

We have sandwich night alot so I thought Id try this one out. I added a bit more garlic than what it calls for and a pinch of kosher salt. Was great!!! :)

Wonderful!!! Used red wine vinegar, shallots instead of onions, crushed garlic out of a jar, and added a tablespoon full of whole black pepper corns. Making 2 more batches to put in the fridge!

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