Description

Elevate your appetizer game with these delicious Mustard Pickled Eggs. Tangy, crunchy, and packed with flavor, these easy-to-make pickled eggs are perfect for parties, snacks, or adding to salads and sandwiches.

Ingredients

– 12 hard-boiled eggs

– 2 cups distilled white vinegar

– 2 tablespoons mustard seeds

– 3 cloves garlic, peeled and halved

– 1 teaspoon salt

– 1 teaspoon black peppercorns

– 2 sprigs fresh dill

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Instructions

1. Carefully place the hard-boiled eggs in a clean, wide-mouth jar.

2. In a small saucepan, combine the vinegar, mustard seeds, garlic, salt, and peppercorns. Bring to a boil, then remove from heat and let cool slightly.

3. Pour the warm pickling brine over the eggs, making sure they are fully submerged.

4. Add the fresh dill sprigs to the jar.

5. Seal the jar and refrigerate for at least 3 days, or up to 2 weeks, to allow the eggs to pickle.

6. When ready to serve, remove the eggs from the brine and slice in half. Enjoy as a tasty appetizer or add to salads, sandwiches, and more.

Notes

For best results, use fresh, high-quality eggs. The longer the eggs pickle, the more flavorful they will become. Store any leftover pickled eggs in the brine in the refrigerator for up to 2 weeks.

Prep Time: 15
Category: Bites & Finger Foods
Method: Stovetop
Cuisine: American