Ingredients
Eggs
- 12 large hard-boiled eggs (peeled)
Pickling Brine
- 3 cups white vinegar
- 1 medium onion (sliced)
- ⅓ cup sugar
- 1 clove garlic (smashed)
- 2 bay leaves
- 2 sprigs fresh dill
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 1 cup cold water
Instructions
- Prepare Eggs: Place the peeled hard-boiled eggs into a large jar or container, setting them aside while you prepare the brine.
- Make Pickling Brine: In a small saucepan, combine white vinegar, sliced onion, sugar, smashed garlic, bay leaves, fresh dill sprigs, salt, black peppercorns, and yellow mustard seeds. Bring the mixture to a boil over medium-high heat.
- Simmer Brine: Once boiling, reduce the heat to low and simmer the brine for 5 minutes to allow the flavors to meld and the sugar and salt to dissolve completely.
- Cool Brine: Remove the saucepan from heat and stir in 1 cup of cold water. Let the brine cool for 5 to 10 minutes until it is warm but not hot to the touch.
- Combine and Refrigerate: Pour the warm brine over the eggs in the jar, ensuring the eggs are fully submerged. Seal the jar and refrigerate the eggs for at least 2 days to allow the flavors to penetrate and develop.
Notes
- For best flavor, let the eggs pickle for 3 to 5 days before consuming.
- Use fresh dill sprigs for authentic flavor, or substitute with dried dill if unavailable.
- Store pickled eggs in the refrigerator and consume within 2 to 3 weeks for optimal freshness.
- You can customize the brine by adding chili flakes for a spicy kick or other spices like coriander seeds for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Halal
