Pickled eggs are one of those snacks that show how much you can do with something simple. They started out as a way to keep boiled eggs from spoiling before fridges existed, but over time turned into a snack with a character of its own; tangy, spiced, and easy to keep reaching for.

In England, they’ve been a pub staple for centuries, pulled from big glass jars to go with a pint. In the US, diners and bars gave them their own spin, sometimes dropping them into beet brine so they turned a bright pink. And in India, where pickling is practically a tradition in itself, you’ll find eggs steeped in masala blends with chili, turmeric, fenugreek, and mustard oil, flavors closer to achar than to a pub snack. They come out bold, fiery, and deeply fragrant, a reminder of how one simple idea can travel and transform.

The first time I tried one was in a small-town tavern, when the bartender fished one out of a jar of vinegar and spices. The taste was sharp, a little sweet, and strangely comforting. It’s the kind of old-school snack that makes sense; practical, bold, and different enough to keep around.

Why you’ll love this

Tangy, spiced flavor that turns simple eggs into something exciting
A protein-packed snack that’s naturally low-carb and gluten-free
Long shelf life — make once, enjoy for weeks
Versatile: serve as a snack, in salads, or with drinks
A nostalgic recipe with roots in pubs, diners, and family kitchens

Pickled eggs in a glass jar with vinegar brine, spices.

Print Recipe

Spiced Pickled Eggs (Tangy Indian-Inspired Version)

Indian-inspired spiced pickled eggs made with chili, garlic, mustard seeds, and turmeric. Tangy, spiced, and easy to make ahead.

Prep Time10

Cook Time15

Pickling Time3

Total Time25

Course: pickle

Cuisine: Indian

Keyword: Pickled Eggs

Servings: People

Calories: 104kcal

Ingredients

8 large eggs
2 cups 480 ml white vinegar
1 cup 240 ml water
1½ teaspoon salt
2 teaspoon sugar
1 teaspoon ground turmeric
2 dried red chilies or 1 teaspoon chili flakes
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4 garlic cloves lightly crushed
2 bay leaves
Small bunch fresh dill or coriander optional, for garnish

US Customary - Metric

Instructions

Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Simmer 9–10 minutes, then transfer to cold water. Peel once cool.
Make the brine: In a saucepan, combine vinegar, water, salt, sugar, turmeric, dried chilies, mustard seeds, cumin seeds, garlic, and bay leaves. Bring to a boil, then reduce to a simmer for 3–4 minutes.
Pack the jar: Place the peeled eggs into a clean glass jar. Add dill or coriander if using.
Pour the brine: Carefully pour the hot spiced brine over the eggs until fully covered. Let cool to room temperature.
Pickle time: Seal and refrigerate. Allow at least 3 days for flavor to develop, though 1 week is ideal.

Notes

Ingredient swaps:

Use apple cider vinegar for a fruitier tang instead of white vinegar.
Add beet slices to the brine for pink-colored eggs.
Swap sugar with honey or maple syrup for a natural sweetener.

Technique tips:

Let the eggs pickle for at least 3 days before eating for best flavor.
Pierce eggs lightly with a pin before pickling if you want the brine to soak in faster.
Always store in sterilized glass jars to prevent spoilage.

Make-ahead and storage:

Eggs keep well in the fridge for 2–3 weeks when fully submerged in brine.
Do not freeze pickled eggs, as the texture turns rubbery.
Refill brine as needed to keep eggs covered at all times.

Serving ideas:

Serve as a pub-style snack with beer or cider.
Slice into salads for extra protein and tang.
Pair with cold cuts, cheese, or crackers for a rustic platter.

Twist ideas:

Spicy: Add chili flakes, jalapeños, or hot sauce to the brine.
Herby: Use dill, thyme, or rosemary for fresh aromatic notes.
Smoky: Add smoked paprika or chipotle to give depth of flavor.
Asian style: Flavor with soy sauce, ginger, and garlic in the brine.

Nutrition

FAQs

Can I use apple cider vinegar instead of white vinegar?
Yes, you can. Apple cider vinegar adds a fruitier tang and a more complex flavor compared to plain white vinegar. Just keep in mind that it will also give the brine a slightly darker color. Many traditional pickles in India and beyond use different vinegars or souring agents, so feel free to experiment depending on the flavor profile you like.

How long do pickled eggs need to sit?
The eggs should sit for at least 3 days before eating, which allows the brine to penetrate the whites and give them flavor. For the best taste, let them rest for a full week. Just like with other pickles, time makes a big difference — the longer they sit, the deeper and more balanced the flavor becomes.

Can I reuse the brine?
It’s not recommended to reuse brine once eggs have been stored in it. Unlike cucumber or vegetable pickles, where the brine might sometimes be reused, eggs are more sensitive and carry a higher food safety risk. For best results (and peace of mind), make a fresh brine each time.

Do the eggs turn yellow?
Yes, if you add turmeric to the brine, the eggs will take on a golden-yellow hue. This is completely natural and adds both color and flavor. In fact, many Indian-style pickles rely on turmeric for exactly this effect.

Are pickled eggs healthy?
Yes, they can be. Pickled eggs are protein-rich, low in carbs, and filling — making them a smart snack option. They also share the same practical appeal as other homemade pickles: long shelf life, bold flavors, and a way to turn everyday ingredients into something special.

Pickled eggs take something as simple as a boiled egg and give it a whole new personality. The tang of vinegar, the warmth of spices, and the long shelf life make them practical yet surprisingly addictive. They carry a sense of history, from English pubs to American diners and still manage to feel fresh and versatile today.

If you try these Pickled Eggs, let me know how they turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more: