Dilly Garlic Pickled Eggs
These pack a flavorful punch and are great as a snack all on their own or to top a salad or power bowl with or even turn into an incredible egg salad sandwich!
Ingredients
- 8 Vital Farms eggs
- 1 cup distilled white vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 12 cloves of garlic, peeled and whole
- 2 shallots or 1 small red onion, thinly sliced
- 1 bay leaf
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 tablespoon gochugaru or other mild chili flake
- 1 bunch fresh dill, washed
Instructions
- Bring a large pot of water to a boil then gently add in the eggs using a slotted spoon. Turn heat down to medium so the water is simmering but no longer at a rapid boil and cook eggs for 10 minutes.
- Meanwhile, prepare an ice bath by filling a large bowl with ice and water. When done, remove the eggs with a slotted spoon and transfer to the ice bath. Set aside to cool.
- In a medium saucepan, combine the vinegar, water, salt and sugar and bring to a boil to dissolve the sugar and salt. Remove from heat.
- Peel the eggs and add them to a quart size or larger mason jar.
- Add in the garlic cloves, shallots, bay leaf, mustard and coriander seeds, peppercorns, gochugaru, and dill then carefully pour over the hot vinegar mixture.
- Seal lid on tightly and place in the fridge for 24 hours before eating.
