Dill Pickled Eggs Recipe


Nutrition

Cal/Serving: 238
Daily Value: 12%
Servings: 4

Balanced
Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g11%
Saturated2g12%
Trans0g0%
Carbs28g9%
Fiber1g3%
Sugars27g0%
Protein10g20%
Cholesterol279mg93%
Sodium1944mg81%
Calcium69mg7%
Magnesium23mg6%
Potassium244mg7%
Iron2mg11%
Zinc1mg8%
Phosphorus168mg24%
Vitamin A421IU8%
Vitamin C1mg2%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg21%
Niacin (B3)0mg1%
Vitamin B60mg7%
Folic Acid (B9)51µg13%
Vitamin B121µg11%
Vitamin D2µg0%
Vitamin E1mg4%
Vitamin K1µg2%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Dill Pickled Eggs Recipe
Jordan Pervere

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.  

5
Ratings6

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

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. 

Recipe Details

Servings: 4

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