Dill Pickled Eggs Recipe

Dill Pickled Eggs Recipe
Staff Writer
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.  

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. 

Dill Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Dill Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.