These tangy and flavorful pickled eggs are a timeless snack that's easy to make and perfect for any occasion. Enjoy them on their own or as a tasty addition to salads and sandwiches.
Preparation time
20min
Cooking time
10min
Ingredients
12 Servings
- 5 g dried dill
- 2 garlic cloves
- 12 large eggs
- 5 g mustard seeds
- 10 g salt
- 50 g sugar
- 240 ml water
- 500 ml white vinegar
- 5 g whole black peppercorns
Directions
Step 1
Place the eggs in a large pot and cover them with water. Bring to a boil and cook for 10 minutes.
Step 2
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely, then peel the eggs.
Step 3
In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, peppercorns, mustard seeds, and dried dill. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Step 4
Remove the saucepan from heat and let the pickling liquid cool to room temperature.
Step 5
Place the peeled eggs in a large, clean jar. Pour the cooled pickling liquid over the eggs, making sure they are completely submerged.
Step 6
Seal the jar with a lid and refrigerate for at least one week before serving to allow the flavors to develop.