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Dill Pickled Eggs
At a Glance
- Total
- 35 min
- Servings
- 3.00 - jars, serving(s)
Categories
- Appetizer
- Snack
- Boiling
- Pickling
Dietary
- Vegetarian
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Dill Pickled Eggs brings together 1 cup pickling vinegar, 3 cups water, 1 tablespoon pickling salt in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 3 servings.
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Equipment
Pot, 4 quart jars with lids, dishwasher or sink, toothpick
Ingredients
- 1 cup pickling vinegar
- 3 cups water
- 1 tablespoon pickling salt
- 4 tablespoons mustard seeds
- 4 flowers fresh dill or 4 tablespoons dill seeds
- 8 garlic cloves
- 4 jalapeno peppers
- 18 -24 eggs
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Instructions
Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
Brine: Bring vinegar, water and salt to a boil, remove from heat.
Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
Enjoy!
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