Pickled Eggs Dilled

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Great side dish or snack! Pickled eggs are a delicious treat and the dilled flavor is wonderful!

Recipe from:
https://nchfp.uga.edu/how/can_06/pick...

Ingredients:
12 Eggs
1 ½ C White Vinegar
1 C Water
¾ Tsp Dill Weed
¼ Tsp White Pepper
3 Tsp Salt
¼ Tsp Onion Juice or Minced Onion
½ Tsp Garlic - Minced or peeled whole

Tools Needed:
Toothpicks
Stockpot
Bowl for Ice Bath
Slotted Spoon
Funnel
Clean Storage Container

This recipe uses 12 peeled, hard-cooked eggs. The directions are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

Storing Eggs
After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.


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Additional Resources:
National Center for Home Food Preservation - https://nchfp.uga.edu/
Ball/Kerr Website - https://www.freshpreserving.com/
Pick-Your-Own - https://www.pickyourown.org/
Local University Extension Service - https://www.nifa.usda.gov/land-grant-...