Pickled Eggs Recipe (Dill and Mustard)

  • Preparation 15 min
  • Refrigeration 3 days
  • Cooking 25 min
  • Servings 6
  • Freezing I do not suggest

Ads

Eggs

  • 6 large eggs

Brine

  • 1 cup (250 ml) white vinegar
  • ½ cup (125 ml) apple cider vinegar
  • 2 tbsp (30 ml) maple syrup
  • 1 ½ tsp (7 ml) coarse non-iodized sea salt
  • 1 ½ tsp (7 ml) yellow mustard seeds
  • ½ tsp (2 ml) black peppercorns
  • ½ tsp (2 ml) coriander seeds

In the jar

  • 1 garlic clove, crushed
  • ¼ red onion, thinly sliced into rings
  • 1 bay leaf
  • 2 sprigs fresh dill
  • 1 pinch red pepper flakes (optional)

Ads

Preparation

  • Place the eggs in a saucepan and cover with cold water. Bring to a boil, then boil for 12 minutes.
  • Transfer right away to a bowl of ice water and let soak until completely cold. Gently roll them on the counter and peel them slowly: if you go too fast, the white tears.
  • Empty the saucepan. Add the vinegars, maple syrup, salt, mustard seeds, peppercorns and coriander seeds. Heat, stirring, until the salt dissolves, then simmer gently for 2 minutes. Remove from the heat and let cool for 5 minutes.
  • In a glass jar of at least 750 ml (3 cups), washed in hot soapy water, layer the eggs with the garlic, onion, bay leaf, dill and pepper flakes.
  • Pour the still-warm brine over the eggs, spices included, until they are completely submerged. If an egg floats, press it under the liquid with a small clean lid.
  • Let cool at room temperature for 10 minutes, no longer. Close the lid and refrigerate right away.
  • Let pickle in the fridge for at least 3 days before tasting.