Objective To improve the efficiency and quality of salted egg pickling.Methods Vacuum pulsation technology is applied to the pickling of eggs and compared with atmospheric pressure pickling (control group). Vacuum-holding time, atmospheric pressure holding time, and pickling time are selected as the influencing factors, and the egg weight gain rate, egg white salt content, egg yolk salt content, egg yolk index, and egg yolk color of salted eggs during pickling are used as indicators for single factor experiments.Results Under the conditions of a vacuum degree of -90 kPa and immersion in saturated salt water, with the pulsation ratio of vacuum-holding time to atmospheric pressure holding time of 4∶5 (Vacuum-holding time is 12 min and atmospheric pressure holding time is 15 min) and the pickling time of 48 h, the salted eggs are of good quality. Under these conditions, the egg weight gain rate, egg white salt content, egg yolk salt content, and egg yolk index were 3.73%, 5.85%, 3.98%, and 91.00%, respectively, and the pickling rate is 9~15 times faster than that of atmospheric pressure pickling. After 36 h of ripening (post-pickling storage at low temperatures), egg white salt content, egg yolk salt content, egg yolk index, and color h^* of salted eggs are 5.12%, 4.13%, 91.00%, and 82.32, respectively.Conclusion Compared with atmospheric pressure pickling, vacuum pulsation pickling can not only greatly shorten the pickling time, but also significantly improve the curing quality.