Best Dill Pickled Eggs Recipes

DILL PICKLED EGGS

Steps:

• Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
• Brine: Bring vinegar, water and salt to a boil, remove from heat.
• Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
• Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
• Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
• Enjoy!

PICKLED QUAIL EGGS - DILL PICKLING

Steps:

• Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
• Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
• Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

DILL PICKLED EGGS

Steps:

• 1. Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (make sure you can open the windows, it's rather fragrant)
• 2. Place eggs, vegetable slices and pickle spears into large glass or hard plastic container (large ice cream pail works well)
• 3. Strain liquid mixture through a pasta collander and pour liquid over eggs and vegetables
• 4. Let sit for 24-36 hours at ))room temperature(( The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish

JALAPEñO DILL PICKLED EGGS

Steps:

• In a medium sized, non-ionized pot combine water, vinegar, salt, and red pepper flakes. Bring to just a boil.
• Meanwhile combine eggs, dill, jalapeños, and garlic in a clean quart jar.
• Pour hot brine over eggs. Cap and store in fridge for atleast 3 weeks before consuming (longer for a more pungent pickled egg).