Dill Pickled Eggs Recipe

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. 

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