Ingredients
Scale
- 18 hard-boiled eggs
- 3 cups white vinegar
- 1 1/2 cups water
- 1 tablespoon sugar
- 2 tablespoons coarse salt
- 1 jalapeño pepper (sliced)
- 6-8 sprigs fresh dill
- 4 bay leaves
- 1/2 large white onion (thinly sliced)
- 2 garlic cloves (smashed)
- 1-2 tablespoons pickling spice
Instructions
- Prepare the Brine: In a large saucepan, combine vinegar, water, sugar, and salt. Heat over medium until dissolved, then remove from heat and let cool.
- Assemble the Jars: Distribute hard-boiled eggs into two quart-sized mason jars. Add jalapeño slices, dill sprigs, bay leaves, onion slices, smashed garlic cloves, and pickling spice.
- Add Brine & Refrigerate: Pour cooled brine over the eggs until fully submerged. Seal jars tightly and refrigerate for about 7-10 days before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 0g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg