Dill Pickled Eggs
Submitted by KC1FENTON
Hard-boiled eggs pickled in a dill-infused brine with apple cider vinegar, whole cloves, and colorful bell pepper rings. Bright yellow, tangy, and dill-flavored all the way through after a 24-hour soak.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
36 hrsThese pickled eggs turn a shocking, gorgeous yellow and carry dill flavor from the surface straight through to the yolk.
A brine of apple cider vinegar, fresh dill, and whole cloves simmers for an hour until fragrant (fair warning: open the windows), then gets poured over three dozen peeled hard-boiled eggs layered with sliced onion rings and colorful bell peppers.
After a day or so at room temperature, you’ve got tangy, dill-soaked eggs with pickled vegetables that double as garnish.
Kitchen Tips
- Peel the eggs while they’re still warm for the cleanest shells; an ice bath helps loosen them
- Strain the brine through a colander before pouring over the eggs to remove the spent herb bits
- Use a glass or food-safe plastic container, never metal, since the vinegar will react with it
- The pickled peppers and onions are just as good as the eggs, so don’t toss them
Ingredients
Directions
Drain pickle juice into large pan.
Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (make sure you can open the windows, it’s rather fragrant).
Place eggs, vegetable slices and pickle spears into large glass or hard plastic container.
Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.
Let sit for 24 to 36 hours at room temperature.
The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.
The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.
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