Surlymama’s Spicy Garlic Dill Pickled Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 large eggs BRINE1 ½ cups white vinegar2-3 teaspoons salt (I like 3 tsps) BASIC SPICE MIXTURE6-9 garlic cloves, halved or chopped chunky1 Tbs dried rosemary (or a couple short sprigs fresh, stem removed)1 Tbs dried dill weed (or a few sprigs fresh)½ tsp each: dried basil, thyme, oregano¼ tsp crushed red pepper flakes (see next page for other spice mixture options)VARIATION: SMOKED CHILI EGGS6-9 garlic cloves, halved or chopped chunky1 Tbs chili powder 1 bay leaf1 tsp Barbeque of the Americas (or bbq spice mix of your choice), optional½ tsp each: dried basil, thyme, oregano½ tsp smoked paprika¼ to ½ tsp crushed red pepper, or more to taste1 tsp liquid smoke (added just before pouring vinegar in)VARIATION: CURRY 6-9 garlic cloves, halved or chopped chunky1 Tbs curry powder 1 Tbs dried dill weed (or a few sprigs fresh)½ tsp each: dried basil, thyme, oregano¼-½ tsp smoked paprika¼ tsp turmeric¼ to ½ tsp crushed red pepper¼ tsp coriander seeds
• Thoroughly clean and rinse jar and lid.
• Boil eggs (10+ minutes). When done, cool in ice water – supposedly helps the shells come off easier.
• While eggs are boiling, mix the salt and vinegar in a microwave-safe large measuring cup and heat until steaming or boiling. Stir to make sure salt is dissolved. Set aside.
• Peel and rinse eggs, place a four in the jar.
• Add 1/3 of the spices and garlic. Jiggle jar to settle eggs as compactly as possible.
• Continue layering eggs and spices until jar filled. (A one quart wide-mouth mason jar will hold a dozen eggs. I know! I couldn’t believe it either!) Jiggle the jar now and then to get all the eggs to settle for enough room, or gently shift and press the eggs down with fingers. If it just can’t be done without mangling the eggs, make room by eating one egg. 😊
• Place jar in sink, then pour hot vinegar over the eggs almost all the way up to the top, then tilt jar back and forth to shake loose any trapped air bubbles and let them escape. Then continue pouring vinegar to the rim of the jar (eggs will float to top, but as you screw on lid, it pushes eggs back down into the brine. The vinegar will overflow, which is why you want to do this in the sink. BE CAREFUL IF VINEGAR IS STILL HOT. Discard any left over vinegar.
• Rinse sealed jar and wipe clean.
• Place jar in refrigerator for 2 weeks (occasionally shake or rotate the jar). If you like them as much as I do, once you decide the eggs are ready to eat, make the next jar so it can start pickling while you finish the first jar off.
Serving Size: 1 whole egg
Number of Servings: 12
Recipe submitted by SparkPeople user SURLYMAMA.
• Boil eggs (10+ minutes). When done, cool in ice water – supposedly helps the shells come off easier.
• While eggs are boiling, mix the salt and vinegar in a microwave-safe large measuring cup and heat until steaming or boiling. Stir to make sure salt is dissolved. Set aside.
• Peel and rinse eggs, place a four in the jar.
• Add 1/3 of the spices and garlic. Jiggle jar to settle eggs as compactly as possible.
• Continue layering eggs and spices until jar filled. (A one quart wide-mouth mason jar will hold a dozen eggs. I know! I couldn’t believe it either!) Jiggle the jar now and then to get all the eggs to settle for enough room, or gently shift and press the eggs down with fingers. If it just can’t be done without mangling the eggs, make room by eating one egg. 😊
• Place jar in sink, then pour hot vinegar over the eggs almost all the way up to the top, then tilt jar back and forth to shake loose any trapped air bubbles and let them escape. Then continue pouring vinegar to the rim of the jar (eggs will float to top, but as you screw on lid, it pushes eggs back down into the brine. The vinegar will overflow, which is why you want to do this in the sink. BE CAREFUL IF VINEGAR IS STILL HOT. Discard any left over vinegar.
• Rinse sealed jar and wipe clean.
• Place jar in refrigerator for 2 weeks (occasionally shake or rotate the jar). If you like them as much as I do, once you decide the eggs are ready to eat, make the next jar so it can start pickling while you finish the first jar off.
Serving Size: 1 whole egg
Number of Servings: 12
Recipe submitted by SparkPeople user SURLYMAMA.
Nutritional Info Amount Per Serving
- Calories: 82.4
- Total Fat: 5.4 g
- Cholesterol: 186.0 mg
- Sodium: 644.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Protein: 6.5 g
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