Dill Pickled Eggs

Course: Appetizer, Side Dish, Snack

Cuisine: North American

Prep Time: 5

Cook Time: 5

Resting Time: 1

Total Time: 1 10

Servings: servings

Calories: 85kcal

Author: Lord Byron's Kitchen

Dill Pickled Eggs can be found in the snack section of many on-the-go style stores, especially those found on the highway. They're fast and easy and delicious, but quite costly! Use my recipe to make a whole batch at home for a fraction of the cost!

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Ingredients

12 large eggs, hard boiled and peeled
12 whole black peppercorns
1/4 cup sprigs fresh dill, optional
2 cups dill pickle juice

Instructions

Transfer the cooked and peeled eggs to a food-safe jar with a tight fitting lid.
Next, add the peppercorns to the jar and the fresh sprigs of dill, if you’re using them.
Pour the pickle juice into the jar until the eggs are completely submerged.
Place a lid on the jar and refrigerate for a minimum of two weeks before eating.
Dill Pickled Eggs will keep safely in the fridge for at least 4 weeks.

Nutrition