Dill Pickled Eggs Recipe

Dill Pickled Eggs Recipe

Jordan Pervere


  • 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.  


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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