Dill Pickled Eggs

Dill Pickled Eggs

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Joan Hunt


Some folks just call them "yellow pickled eggs"

I will post a picture soon


★★★★★ 1 vote

6 servings
45 Min
1 Hr


  • 3
    dozen hard boiled eggs (hopefully peeled)
  • 2 large
    bunches fresh dill, roughly chopped
  • 2 large
    jars, generic dill spears (or slices)
  • 2 large
    white onions, sliced into rings
  • 1 large
    green pepper, sliced into rings
  • 2 large
    sweet red peppers, sliced into rings
  • 1 qt
    cider vinegar
  • 1 qt
    bottled water (purified or spring water)
  • 1 small
    handful whole cloves

How to Make Dill Pickled Eggs


  1. Drain pickle juice into large pan. Add cider, water, cloves and dill.
    Bring liquid mixture to full boil; then reduce heat to simmer for
    45 minutes to one hour (make sure you can open the windows, it's rather
  2. Place eggs, vegetable slices and pickle spears into large glass
    or hard plastic container (large ice cream pail works well)
  3. Strain liquid mixture through a pasta collander and pour liquid over
    eggs and vegetables
  4. Let sit for 24-36 hours at ))room temperature((
    The eggs will be a very, very bright yellow and have a wonderful dill
    flavor the whole way through. The vegetables and pickles will have a
    dill flavor never before experienced -- and can be eaten separately or
    used as a complimentary garnish

Printable Recipe Card

About Dill Pickled Eggs

Course/Dish: Other Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy

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