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quart jar of spicy bar pickled eggs recipe with onion and dill
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5 from 2 votes

Spicy Bar Pickled Eggs Recipe

Zesty, Tangy and just a little spicy with the goodness of fresh garlic, onion and dill! What could be BETTER than a Spicy Bar Pickled Eggs Recipe? Ever wondered about the eggs you see in jars in a pub? I’ll show you how to make these delicious and easy eggs in about 30 minutes or less!
Prep Time20 mins
Cook Time3 mins
packing time5 mins
Total Time28 mins
Course: Appetizer
Cuisine: American
Keyword: pickled eggs, spicy Bar Pickled Eggs
Servings: 8 servings
Calories: 108kcal
Author: Wendi Spraker
Cost: $3


  • sauce pan
  • Glass jar
  • measuring cups and spoons
  • stove top


  • 9 hard boiled eggs
  • 1 ½ cups white vinegar
  • ¾ cups water
  • 1 tbs white sugar
  • 1 tbs kosher salt
  • ½ jalapeno sliced
  • 2 sprigs fresh dill
  • 2 bay leaves
  • ½ white onion sliced thin
  • 4 garlic cloves
  • 2 tsp pickling spice


  • Boil the eggs and peel. Allow to cool. (see notes for egg boiling tips and link to my article on how to boil perfect peeling eggs).
  • In a medium saucepan on the stove, heat over medium heat vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved, then remove immediately from the heat to cool.
  • In a clean quart sized (or two half pint sized jars) place ¾ of your other ingredients (jalapeno, dill, bay, onion, garlic and spices). Once the eggs have cooled, add half of the eggs. Then, add the remainder of the spices and herbs followed by the remainder of the eggs until the jar is full.
  • Once the solution has cooled, pour it over the top of the eggs very gently. Secure with a jar lid and place into the fridge for 5-7 days until cured.
  • PRO TIP: Consider other ingredients for your spice mix. What if you went with asian flavor or southwest flavors? The possibilities are endless. Get creative!



Select eggs that are all basically the same size. I used large eggs and 8 fills a quart sized container.
It’s always good to boil a few extra eggs in case that one should break during boiling or doesn’t peel right. In this case, you might find that you need an extra egg to fill the jar.
Feel free to use a jar you have saved from typical food uses for this recipe. No need to go buy an entire case of jars. An old spaghetti jar or old pickle jars will work.
You do not have to make this in a quart sized jar, the point is that you boil the eggs, add the spices and then cover with the vinegar mix. The container doesn’t matter as long as it is glass and clean with a lid that you can keep in the refrigerator.
Dill can be hard to find (although it is beautiful in the jar). Feel free to use dill pickle juice instead of the vinegar to help with the dill flavor if that is what you are after.
If you don’t like the taste of dill, simply leave it out of your mix.
Add more garlic if you prefer that flavor with your pickled eggs.
If you are looking for the red eggs, those are pickled with a few slices of pickled beets added in. Feel free to do so. Personally, I like the look of the white eggs.
You’ll want to add most of the spices to the jar first, it can be a challenge to get them in there if the eggs are already in the jar. I typically add ¾ of the spices first, add half the eggs, layer in the other ¼ of the spices and then the remainder of the eggs then pour the solution over the top.
PRO TIP: Adjust the flavor of your eggs by thinking through other flavors you might prefer with your eggs. Add a few baby pickles to your jar? Pickled Okra? How about a few slices of carrots? All great tastes!


Calories: 108kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 945mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg