Jalapeno and Dill Pickled Eggs

Pickle your own eggs with this quick, easy recipe!

Make This Recipe

8 Large Eggland's Best Eggs

3 cups water

1 cup vinegar

2 fresh jalapenos, sliced

1 tablespoon pickling spice

½ red onion, thinly sliced

5 fresh dill sprigs

3 garlic cloves, peeled

2 teaspoons mustard seeds

1 teaspoon chili flakes

1 teaspoon coriander seeds

2 whole cinnamon sticks

1 teaspoon peppercorns

2 teaspoons salt

1 teaspoon sugar

add more or less spice based on preference

Buy Recipe

Hard boil eggs, chill and peel (can use EB ready-to-eat Hard-Cooked Peeled Eggs as well).
In a medium saucepan, mix together vinegar, water, sugar, spices, and salt. Bring the pickling mixture to a boil over high heat and remove from heat once the sugar has dissolved allowing it to cool.
Clean and sanitized glass jar.
Fill with eggs.
Tuck jalapeno slices, red onion, fresh dill sprigs, and garlic cloves into jar.
Pour the cooled brine over the eggs. Make sure the brine covers all the ingredients.
Top with a lid and seal to prevent contaminants getting in. Refrigerate for at least one day and up to 14 days before enjoying. (flavor intensifies over time).

Note: It is important to keep pickled eggs stored in the refrigerator in their brine until eating!