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Dill pickled eggs recipe.
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5 from 1 vote

Dill Pickled Eggs

Loaded with fresh dill and the tangy punch of vinegar these refrigerator dill pickled eggs are the perfect briny snack for pickle lovers!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Servings: 6
Calories: 198kcal



  • 12 hard boiled eggs peeled
  • 3 cups white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cloves garlic
  • 1 teaspoon mustard seeds
  • ½ teaspoon whole peppercorns
  • 3 sprigs fresh dill


  • In a small saucepan combine vinegar, water, sugar, salt, garlic cloves, mustard seeds, and peppercorns.
  • Place saucepan on the stovetop over medium-high heat and bring to a simmer. Cook 10 minutes, or until the sugar and salt have completely dissolved.
  • Remove the saucepan from the heat and let the brine cool to room temperature. The saucepan can be placed in the refrigerator or freezer to speed cooling.
  • Place the peeled eggs in a quart jar with fresh dill sprigs, then pour in cooled brine along with the garlic cloves, mustard seeds, and peppercorns. Any excess brine can be discarded.
  • Seal the jar and place it in your refrigerator for one week, then enjoy.


The brine should be able to accommodate up to 24 eggs, which would require 2-quart jars.
I like my pickles to have an assertive vinegary punch. If you prefer more mellow pickles, use 2 cups of white vinegar instead.
Keep the eggs refrigerated, even after pickling.
Any big jar works well for storage. A large glass jar is best but a hard plastic container can also be used, however, plastic has the tendency to soak up odors.


Calories: 198kcal | Carbohydrates: 6g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 373mg | Sodium: 1292mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg