Dill Pickled Eggs Recipe

Dill Pickled Eggs Recipe
Jordan Pervere

Ingredients

  • 1 ½ cups cider vinegar
  • ½ cup red wine vinegar
  • 2 cups water
  • 2 sprigs dill
  • 1 jalapeño
  • 1 teaspoon black peppercorns
  • 2 cloves
  • 1 teaspoon dried celery seed
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 1 small red beet, quartered
  • 6 eggs, hard-boiled and peeled

A couple years ago I was driving from Atlanta to San Francisco and kept walking into gas stations with big jars of pickled eggs. While my timid nature prevented me from trying them, I decided to cook up a batch of my own to see what all the fuss was about... And wouldn't you know it, they were delicious.

Click here to see more pickling recipes and tips.  

Directions

In a small pot, combine all the ingredients except for the eggs. Heat over a medium flame until the salt and sugar dissolve completely. Remove from heat and cool. 

In a 2-quart jar, pour contents of pot over the hard-boiled eggs. Cover with a tight-fitting lid and refrigerate for at least 24 hours. 

Nutrition

Calories per serving:

238 calories

Dietary restrictions:

Balanced Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

12%

Servings:

4
  • Fat 29g 45%
  • Carbs 114g 38%
  • Saturated 9g 47%
  • Fiber 3g 10%
  • Trans 0g
  • Sugars 106g
  • Monounsaturated 11g
  • Polyunsaturated 6g
  • Protein 39g 79%
  • Cholesterol 1,116mg 372%
  • Sodium 7,774mg 324%
  • Calcium 277mg 28%
  • Magnesium 91mg 23%
  • Potassium 977mg 28%
  • Iron 8mg 46%
  • Zinc 5mg 30%
  • Phosphorus 670mg 96%
  • Vitamin A 483µg 54%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 1mg 84%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 205µg 51%
  • Vitamin B12 3µg 45%
  • Vitamin D 6µg 2%
  • Vitamin E 3mg 16%
  • Vitamin K 5µg 7%
See detailed nutritional info Have a question about nutritional data? Let us know.
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