This Refrigerator Dill Pickled Eggs Recipe is a great low carb snack that is SO simple to make!
The Art (and History!) of Pickling
***ALWAYS read up and educate yourself on food safety and canning and pickling methods using accredited government food safety websites before you do any pickling or canning of foods!***
A long time ago, before refrigeration even existed, canning or pickling food was the only way to preserve food without it going off. It was pretty normal for people to preserve food such as fruit, vegetables, and even some meats, to store them for the winter season.
Thankfully we now have access to fresh fruit, veg, and meat all year round, so the previously relied upon method of canning and pickling is no longer necessary. But that doesn’t mean it’s not utilized for other additional benefits – i.e taste! It’s definitely worthwhile to pickle foods like eggs (I love some Dill Pickle Deviled Eggs too!) and vegetables for the delicious flavour it adds.
These refrigerator dill pickled eggs have a mouth-watering sweet and sour combination whether they are eaten alone as a snack or added to a salad or sandwich for something a bit more filling. I love to chop mine up for some yummy egg salad sandwiches or my favourite is to add them to a salad for extra protein. Note that this recipe has optional sugar, if you are strict keto, just do not add it and the result will be less sweet and more vinegar flavor. If you do add the sugar, most of it stays in the brine and not in the eggs, so the sugar consumed is very minimal.
Dill Pickled Eggs Ingredients
- white vinegar
- white sugar (Optional)
- kosher salt
- pickling spices
- eggs: hard-boiled and peeled
- sprigs fresh dill
- bay leaves
- sliced raw white onion rings: these are optional
How to Make Dill Pickled Eggs
- Combine the first 5 ingredients in a medium-sized pot to prepare the pickling brine.
- Bring the ingredients to a boil and reduce to a low simmer until all of the sugar is dissolved.
- Layer the peeled hard-boiled eggs into a sterilized 2-litre glass jar.
- Add in slices of onions if you want at this point.
- Tuck the bay leaves and the fresh dill down the side of the jar.
- Pour the brine over the eggs and seal with a sterilized lid.
Store in your refrigerator for at least one week before serving.How Long Do Pickled Eggs Last in the Refrigerator?
Once they’re sealed in an airtight container, your pickled eggs will last for up to 4 months in the refrigerator!
How Long Will Pickled Eggs Last Outside the Refrigerator?
Pickled eggs should never be kept out at room temperature for longer than serving time. Consuming pickled eggs that have been out at room temp for more than a few hours can actually cause a fatal illness called Botulism, which you want to avoid!! ALWAYS read up and educate yourself using government food safety websites before you do any pickling or canning of foods!
What Do Picked Eggs Taste Like?
Pickled eggs literally taste like eggs and pickles, that’s the only way to describe it! You really have to try it for yourself as this can definitely be an acquired taste, but if you love them then you’ll really love them! Trust me.
Ok, who here loves pickled eggs? My dad can never get enough of them, I’ll be making sure he sees this recipe as I know that he’s made them at home before. Has anyone else made them at home? You really do either love them or hate them there is NO IN BETWEEN!
Happy Low Carbing!
PIN this picture to your SNACKS BOARD and remember to
Refrigerator Dill Pickled Eggs
Pickled eggs - either you love them or you hate them! This recipe can be easily customized to have zero sugar depending on your preferences.
- Prep Time
- 15 minutes
- Side Dish
- Karami Urbanoski
- 3 cups white vinegar
- 1 cup water
- 1/4 cup white sugar (optional)
- 2 tsp kosher salt
- 1 tbsp pickling spices
- 12 eggs - hard boiled and peeled
- 3 large sprigs fresh dill
- 3 bay leaves
- thinly sliced onion (optional)
Prepare the pickling brine by combining the first 5 ingredients in medium sized pot. Bring the ingredients to a boil, then reduce to a low simmer. If adding sugar - Simmer until all of the sugar is dissolved. Remove from heat and set aside.
Take your sterilized 2 litre jar and layer the peeled hard boiled eggs into it. You can use a larger jar if you want, you don't have to water bath seal these so a certain amount of headspace at the top doesn't matter. You can also add in slices of onions if you want at this point. Tuck the bay leaves and the fresh dill down the side of the jar.
Pour the brine over the eggs, Seal with a sterilized lid.
Store in your refrigerator for 1-2 weeks before serving for the best taste, but maybe make a double batch if you want to start snacking right away!
Because these eggs aren't truly canned, you can safely adjust the amount of sugar in this recipe to taste. My dad prefers them tangier than sweet, I prefer them slightly sweeter. Adjust the brine to your liking before you pour it over the eggs.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.