Total: 1 day 3 hr 20 min(includes cooling and chilling times)
Active: 20 min
Yield:12 pickled eggs
Nutritional Analysis
Per Serving
Serving Size
1 of 12 servings
Calories
81
Total Fat
5 g
Saturated Fat
1 g
Carbohydrates
3 g
Dietary Fiber
0 g
Sugar
2 g
Protein
5 g
Cholesterol
149 mg
Sodium
220 mg
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
Tools You May Need
Copyright 2015 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.