Pickled Eggs

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.]

Total Time:
27 hr 25 min
Prep:
15 min
Inactive:
27 hr
Cook:
10 min

Yield:
12 pickled eggs
Level:
Easy

Ingredients
  • 2 1/4 cups distilled white vinegar
  • Kosher salt
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon sugar
  • 1/2 small yellow or white onion, halved and thinly sliced
  • 1/2 to 1 Fresno or other hot red chile, thinly sliced
  • 12 hard-boiled eggs, peeled
  • Tips from 9 inner celery ribs
  • 6 sprigs dill
Directions
  • Special equipment: 3 glass pint jars with lids

  • 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.)

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Easter