dill pickled eggs

Loaded with fresh dill and the tangy punch of vinegar these refrigerator dill pickled eggs are the perfect briny snack for pickle lovers!

Dill Pickled Eggs

eggs

white vinegar

water

sugar

salt

garlic

mustard seeds

peppercorns

dill

In a small saucepan combine vinegar, water, sugar, salt, garlic cloves, mustard seeds, and peppercorns.

Place saucepan on the stovetop over medium-high heat and bring to a simmer. Cook 10 minutes, or until the sugar and salt have completely dissolved.

Remove the saucepan from the heat and let the brine cool to room temperature. The saucepan can be placed in the refrigerator or freezer to speed cooling.

Place the peeled eggs in a quart jar with fresh dill sprigs, then pour in cooled brine along with the garlic cloves, mustard seeds, and peppercorns. Any excess brine can be discarded.

Seal the jar and place it in your refrigerator for one week, then enjoy.

I use dried dill. These eggs are a must in our home. Best recipe ever! The only recipe I am recommending to everyone. Thank you! Making a big batch today. I would like to double the recipe, so I would just double the ingredients, right?

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Dill Pickled Eggs

The most viewed dill pickled eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine