Kosher Dill Pickled Eggs

Processing: None
Storage: Refrigerator 4 months
Yield: 4 cups
       
Fresh boiled eggs in an apple cider vinegar pickle, with pickling salt, mustard seed, dill and garlic. Jars of pickled eggs must be stored in the refrigerator and open after 2 weeks, keeping refrigerated for up to 4 months - great to prepare a batch now to enjoy during the Christmas and New Year!
        
Ingredients:
12 eggs
water
3/4 cup white vinegar (5% acidity)
1/2 cup water
2 teaspoons salt (pickling, cheese or sea salt)
2 dill sprigs (or 2 teaspoons dill seed)
2 teaspoons yellow mustard seeds
2 garlic cloves, peeled
        
Prepare eggs.
Place fresh eggs into a large pot in a single layer. Cover with room temperature water. Bring to a boil, and boil for 8 minutes. Drain, cool and refrigerate for 3-4 hours. Peel, wash and drain eggs.
     
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes. You can also use the glass setting on your dishwasher.
        
Prepare pickling solution.
Combine the vinegar, water and salt in a pan. Dissolve over medium heat, whisking occasionally, until salt has dissolved. Bring to a boil then simmer for 5 minutes while you pack the eggs into the jar/s.
   
Pack eggs and spices into hot jars.
Place garlic cloves in the base of the hot jar. Pack peeled, hard boiled eggs into your jar/s. Slide the dill sprigs down the side of the jar (if using). Measure the mustard seeds into the jar, on top of the eggs. 
          
Prepare lids.
While you are making the pickling solution, place the lids into a bowl of boiled water. Let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
     
Ladle hot pickling solution into hot jars.
Once eggs and spices are packed into jars, ladle hot pickling solution over the top to cover the eggs. Add the lids (screw top or plastic), tightening as much as possible.
     
Label and refrigerate jars.
Label jars and write the best before date (maximum 4 months from batch date) on the lid. Keep jars of pickled eggs refrigerated (room temperature eggs have caused food poisoning so they are not safe for pantry storage).
   
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