Old Fashioned Dill Pickled Eggs Recipe

A bowl of whole Dill Pickled Eggs soaking in yellow dill brine, garnished with a sprig of dill. Text reads: "Old-Fashioned Dill Pickled Eggs (No Canning Required).

These old-fashioned dill pickled eggs are tangy, flavorful, and easy to make with a simple homemade vinegar brine, fresh dill, garlic, and spices. They're perfect for snacking, adding to charcuterie boards, or serving at picnics and gatherings. After a few days in the refrigerator, the eggs become deliciously seasoned with classic dill pickle flavor. No canning required—just refrigerate and enjoy!

Course Appetizer, Snack

Cuisine American

Keyword dill pickled eggs, dill pickles, eggs, pickled eggs, refrigerator pickling

Prep Time 15

Cook Time 15

Refrigerator Time 3

Total Time 3 30

Servings

Calories 81kcal

Author Christina

Ingredients

12 large eggs
2 cups white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill
2 cloves garlic optional

Instructions

Hard boil, cool, and peel the eggs.
Combine all brine ingredients in a saucepan and bring to a boil.
Stir until sugar and salt dissolve.
Place peeled eggs in a clean glass jar.
Pour warm brine over the eggs until fully covered.
Pour warm brine over the eggs until fully covered.
Seal the jar and cool completely.
Refrigerate for at least 3–5 days before serving.

Nutrition