Dill Pickled Eggs (Tangy Old-Fashioned Refrigerator Pickled Eggs)

DESCRIPTION

These Dill Pickled Eggs are a timeless favorite with a bright, tangy flavor and a satisfying bite. Hard-boiled eggs are soaked in a seasoned vinegar brine infused with fresh dill, garlic, mustard seed, and peppercorns, creating a delicious snack that's perfect for charcuterie boards, salads, or a protein-packed appetizer.

As the eggs marinate, they absorb the savory flavors of the brine, becoming even more delicious after a few days in the refrigerator.

EQUIPMENT

Medium saucepan

Large glass jar with lid

Measuring cups

Measuring spoons

Slotted spoon

INGREDIENTS

12 hard-boiled eggs, peeled

2 cups white vinegar

1 cup water

1 tbsp kosher salt

1 tbsp granulated sugar

4 cloves garlic, smashed

2 tsps mustard seeds

1 tsp whole black peppercorns

4 fresh dill sprigs

2 bay leaves

INSTRUCTIONS

1. Place the peeled eggs into a clean glass jar.
2. In a medium saucepan, combine the vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, dill, and bay leaves.
3. Bring the mixture to a gentle boil, stirring until the salt and sugar dissolve.
4. Remove the saucepan from the heat and allow the brine to cool for about 15 minutes.
5. Carefully pour the warm brine over the eggs, ensuring they are completely submerged.
6. Cover the jar tightly and refrigerate.
7. Allow the eggs to pickle for at least 48 hours before serving.

RECIPE NOTES

For the best flavor, allow the eggs to pickle for 5 to 7 days.

Store refrigerated for up to 3 weeks.

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Tiffany

DILL PICKLED EGGS (Tangy Old-Fashioned Refrigerator Pickled Eggs)

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These Dill Pickled Eggs are a timeless favorite with a bright, tangy flavor and a satisfying bite. Hard-boiled eggs are soaked in a seasoned vinegar brine infused with fresh dill, garlic, mustard seed, and peppercorns, creating a delicious snack that's perfect for charcuterie boards, salads, or a protein-packed appetizer. As the eggs marinate, they absorb the savory flavors of the brine, becoming even more delicious after a few days in the refrigerator.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 servings

Course: Side Dish, Snack

Cuisine: American

Calories: 94

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 12 hard-boiled eggs peeled
• 2 cups white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 cloves garlic smashed
• 2 tsps mustard seeds
• 1 tsp whole black peppercorns
• 4 fresh dill sprigs
• 2 bay leaves

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Equipment

• Medium Saucepan
• Large glass jar with lid
• Measuring cups
• Measuring Spoons
• Slotted spoon

Method

 

1. Place the peeled eggs into a clean glass jar.
2. In a medium saucepan, combine the vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, dill, and bay leaves.
3. Bring the mixture to a gentle boil, stirring until the salt and sugar dissolve.
4. Remove the saucepan from the heat and allow the brine to cool for about 15 minutes.
5. Carefully pour the warm brine over the eggs, ensuring they are completely submerged.
6. Cover the jar tightly and refrigerate.
7. Allow the eggs to pickle for at least 48 hours before serving.

Nutrition

Calories: 94kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 187mgSodium: 646mgPotassium: 79mgFiber: 0.2gSugar: 2gVitamin A: 289IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Notes

For the best flavor, allow the eggs to pickle for 5 to 7 days.
Store refrigerated for up to 3 weeks.

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NUTRITION INFORMATION (Per Egg)

Calories: 72

Protein: 6 g

Carbohydrates: 1 g

Fat: 5 g

Saturated Fat: 1.6 g

Cholesterol: 186 mg

Sodium: 245 mg

Fiber: 0 g

Sugar: 0 g