Pickled Eggs

Pickled eggs are a very popular menu item served with beer in many bars and taverns. In our version of this appetizer, hard-boiled eggs are brined with fresh dill and pickling spice.

Yield: 12 pickled eggs

Pickled Eggs


  • 12 large hard-cooked eggs, peeled
  • 1 sprig of dill
  • 2 cups white vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp pickling spice


  1. Place eggs and dill in a quart jar. Combine remaining ingredients and bring to boiling point; reduce heat and simmer 8 minutes. Strain and pour over eggs, filling jar to overflowing. Cover and refrigerate for two days before using. Store refrigerated for up to 3 weeks.
Nutritional analysis per 1 egg: 88 calories, 4.8 g fat, 6.3 g protein, 2.6 g carbohydrate, 0.1 g fibre, 266 mg sodium