Old fashioned dill pickled eggs make for a delicious snack or interesting finger food. My husband loves to eat a couple of these with a cold beer but I enjoy them as a nice side with my salad. Fresh ingredients unlock the flavor of this recipe and will have you performing a long practiced tradition of pickling. Who knows, maybe we will try cucumbers or something like fresh peppers with pearl onions. Best part of this mix is, you can additional boiled eggs for a second batch of fresh made pickle delight.
Watch the video then follow the simple instructions below to have a good old classic culinary skill added to the repertoire of eatfoodlicious selections. Like and subscribe to this or any of my other channels have similar meal ideas with gorgeous presentation suggestions to help set the tone.
- 12 hard boiled eggs – large cooked & peeled
- 1 ½ cup white vinegar
- 1 cup filtered hot water
- 2 tbsp granulated sugar
- 2 tbsp salt
- 1 tsp whole black peppercorn
- 1 tsp coriander seeds
- 1 tsp celery seeds
- 1 tsp mustard seeds
- 3 fresh dill sprigs
- 3 garlic cloves sliced
- ½ sweet onion sliced
- In a small bowl: combine water, vinegar, sugar, salt and mix until dissolved. Set aside until cool.
- Place the eggs in a jar/container. Add liquid mixture, black peppercorn, coriander seed, celery seed, dill sprigs, garlic & onion in the jar. Cover with a lid. Make sure to submerge the eggs in the liquid.
- Refrigerate for at least 3 days but recommend for 5 days.
Can keep up for weeks in the refrigerator. Enjoy!
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