Dill Pickled Egg Recipe
This dill pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors. This dill pickled egg recipe results in a tangy and delicious treat!
What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with some sugar and salt. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor.
Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years. The pickled eggs should be stored in the refrigerator.
Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 9 to 10 eggs without squishing them. A quart requires about 2 cups of the brine. I made mine in pint jars and fit in 4 eggs.
Ingredients for Dill Pickled Egg Recipe
- 9-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. Salt
- 2 Tbsp. Sugar
- 1 tsp dill seed per quart jar (1/2 tsp per pint jar)
- Fresh dill sprigs (if available)
- Other spices if preferred, such as mustard seed, coriander seed, celery seed, and garlic
- Optional: Slices of onions
Detailed Steps for Dill Pickled Egg Recipe
The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.
Place the eggs in the jar. I placed 4 eggs in a pint jar.
Prepare the pickling brine by adding the vinegar, water, salt and sugar to a large pot and heat until salt and sugar are dissolved.
Add the dill seed and sprig to the jar (and any other preferred spices).
Pour the brine over the eggs.
Fill up as much as possible, leaving about 1/4 inch headspace. Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Enjoy!
These dill pickled eggs are so delicious. I plan to pickle a quart next time and take them as an appetizer for the next get-together! Great to have them in the refrigerator for those last minute parties!
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Dill Pickled Egg Recipe
This dill pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors. This dill pickled egg recipe results in a tangy and delicious treat!
Ingredients
- 9-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. Salt
- 2 Tbsp. Sugar
- 1 tsp dill seed per quart jar (1/2 tsp per pint jar)
- Fresh dill sprigs (if available)
- Other spices if preferred, such as mustard seed, coriander seed, celery seed, and garlic
- Optional: Slices of onions
Instructions
1. The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.
2. Place the eggs in the jar. I placed 4 eggs in a pint jar. For a quart jar, use 8 to 10.
3. Prepare the pickling brine by adding the vinegar, water, salt and sugar to a large pot and heat until salt and sugar are dissolved.
4. Add the dill seed and sprig to the jar (and any other preferred spices).
5. Pour the brine over the eggs.
6. Fill up as much as possible, leaving about 1/4 inch headspace.
7. Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Notes
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 9 to 10 eggs without squishing them. A quart requires about 2 cups of the brine. I made mine in pint jars and fit in 4 eggs.
