Dill Pickled Eggs

Dill Pickled Eggs

Tis the season of the eggs so, here's another one of my favorite pickled egg recipes.

Dill Pickled Eggs


2 dozen peeled hard-boiled eggs
1¼ cups distilled white vinegar
2 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
2 tablespoons coriander seeds (or 1 tbsp ground coriander)
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs (or 1 tbsp dry dill weed)


  1. Hard boil and peel eggs.

  2. Combine the water, vinegar, salt and sugar in a small saucepan and bring to a low boil.  Stir until salt & sugar are dissolved.

  3. Add the coriander, garlic, mustard seeds, red pepper flakes, dill, and eggs to a 1/2 gallon glass jar (or split between 2 quart jars) and pour the hot brine from step 2 over the eggs. 

  4. Cover, chill, and refrigerate for at least 1 week.
If there's not enough liquid to cover the eggs, add a 50/50 water & vinegar mix.

Inspired by "Homemade Refrigerator Dill Pickles" at Once Upon a Chef

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