The invention relates to a method for pickling salted duck eggs in hot spring water which belongs to the technical field of salted duck egg pickling. Fresh duck eggs are selected, cleaned and dried and then are put into hot spring water soak solution, and the ratio of the hot spring water soak solution and salt is 100:18-26. The hot spring water soak solution consists of pepper, aniseed, fennel, clove, spice leaf, yellow ginger, ageratum, nutmeg, angelica dahurian, rhizoma kaempferiae, amomum villousum, dried tangerine peel, cassia, tsaoko amomum fruit, liquorice and medlar in weight proportion of 8:6:5:4:4:9:3:3:4:2:3:5:6:3:4:5 to be soaked in the hot spring water for 50 minutes and heated to be decocted for 25 minutes, and the hot spring water soak solution is obtained. The salted duck egg pickled by the invention has the characteristics of freshness, fine grain, tenderness, softness, granularity and oiliness, is rich in various mineral nutriments such as various amino acids, lecithin and the like; the salted duck egg is the top product for enriching the calcium in summer; the shelf life of the salted duck egg under normal temperature is more than 120 days; and the salted duck egg has abundant nutritional value and medical value and is suitable for all ages.