Kosher Dill Pickled Eggs
Kosher Dill Pickled Eggs
Ingredients
For the Pickled Eggs
- 15 large eggs
- water, for boiling eggs, as needed
- ice, for ice bath, as needed
For the Brine
- 1 packet Mrs. Wages Kosher Dill Pickles Quick Process Pickle Mix
- 2 2/3 cups water
- 1 1/3 cups white vinegar
Instructions
- 1
Carefully place the raw eggs into a large pot. Add enough cold water to cover the eggs by at least 1 inch. Bring the water to a rolling boil over high heat.
⏱️ 15 min
- 2
While the eggs are boiling, prepare an ice bath. Fill a large bowl with ice and cold water.
⏱️ 2 min
- 3
Once the water reaches a rolling boil, turn off the heat, cover the pot, and let the eggs sit in the hot water for 12 minutes for perfectly hard-boiled eggs.
⏱️ 12 min
- 4
Using a slotted spoon, carefully transfer the hard-boiled eggs from the hot water directly into the prepared ice bath. Let them cool completely for at least 5 to 10 minutes. This helps stop the cooking process and can aid in easier peeling.
⏱️ 10 min
- 5
Once cooled, gently tap and roll each egg to crack the shell, then peel all the hard-boiled eggs. Discard the shells.
⏱️ 15 min
- 6
Place the peeled hard-boiled eggs into clean, sterilized glass jars (such as quart-sized Mason jars), distributing them evenly.
⏱️ 3 min
- 7
In a separate medium-sized pot, combine the Mrs. Wages Kosher Dill Pickles Quick Process Pickle Mix, 2 2/3 cups water, and 1 1/3 cups white vinegar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to ensure the pickle mix fully dissolves.
⏱️ 10 min
- 8
Carefully pour the hot brine over the eggs in the jars, ensuring all eggs are completely submerged in the liquid. Leave about 1/2 inch of headspace from the rim of the jar.
⏱️ 2 min
- 9
Securely place the lids on the jars. Allow the jars to cool slightly at room temperature before transferring them to the refrigerator.
⏱️ 1 min
- 10
Refrigerate the pickled eggs and allow them to marinate overnight (at least 12-24 hours) for the best flavor development. The eggs will absorb the brine and turn a bright yellow color.
- 11
Serve cold as a snack or side dish. Store leftover pickled eggs in the refrigerator; they typically last for several weeks.
Kitchen Tools
Nutrition Facts (per serving)
Kosher Dill Pickled Eggs
Ingredients
For the Pickled Eggs
- 15 large eggs
- water, for boiling eggs, as needed
- ice, for ice bath, as needed
For the Brine
- 1 packet Mrs. Wages Kosher Dill Pickles Quick Process Pickle Mix
- 2 2/3 cups water
- 1 1/3 cups white vinegar
Instructions
- 1
Carefully place the raw eggs into a large pot. Add enough cold water to cover the eggs by at least 1 inch. Bring the water to a rolling boil over high heat.
⏱️ 15 min - 2
While the eggs are boiling, prepare an ice bath. Fill a large bowl with ice and cold water.
⏱️ 2 min - 3
Once the water reaches a rolling boil, turn off the heat, cover the pot, and let the eggs sit in the hot water for 12 minutes for perfectly hard-boiled eggs.
⏱️ 12 min - 4
Using a slotted spoon, carefully transfer the hard-boiled eggs from the hot water directly into the prepared ice bath. Let them cool completely for at least 5 to 10 minutes. This helps stop the cooking process and can aid in easier peeling.
⏱️ 10 min - 5
Once cooled, gently tap and roll each egg to crack the shell, then peel all the hard-boiled eggs. Discard the shells.
⏱️ 15 min - 6
Place the peeled hard-boiled eggs into clean, sterilized glass jars (such as quart-sized Mason jars), distributing them evenly.
⏱️ 3 min - 7
In a separate medium-sized pot, combine the Mrs. Wages Kosher Dill Pickles Quick Process Pickle Mix, 2 2/3 cups water, and 1 1/3 cups white vinegar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to ensure the pickle mix fully dissolves.
⏱️ 10 min - 8
Carefully pour the hot brine over the eggs in the jars, ensuring all eggs are completely submerged in the liquid. Leave about 1/2 inch of headspace from the rim of the jar.
⏱️ 2 min - 9
Securely place the lids on the jars. Allow the jars to cool slightly at room temperature before transferring them to the refrigerator.
⏱️ 1 min - 10
Refrigerate the pickled eggs and allow them to marinate overnight (at least 12-24 hours) for the best flavor development. The eggs will absorb the brine and turn a bright yellow color.
- 11
Serve cold as a snack or side dish. Store leftover pickled eggs in the refrigerator; they typically last for several weeks.