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Simple Recipe: Crafting Lenny’s special Pickled Eggs at Home!

Ingredients

  • 12 large hard-boiled eggs peeled and cooled
  • 2 to 3 sprigs fresh dill
  • 1 clove garlic crushed
  • For the Brine:
  • 1 large white onion thinly sliced
  • 3 cups white vinegar
  • 1 cup water
  • ⅓ cup honey
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seed

Instructions

  • Prepare the Eggs: Start by peeling and cooling your hard-boiled eggs. Place them in a clean glass jar or container.
  • Add Flavor: Toss in the fresh dill and crushed garlic, ensuring they are evenly distributed among the eggs.
  • Make the Brine: In a saucepan, combine the sliced onion, white vinegar, water, sugar, salt, and mustard seed. Bring the mixture to a boil, stirring until the sugar and salt have dissolved.
  • Cool the Brine: Once the brine is boiling, remove it from heat and let it cool for a few minutes.
  • Combine: Pour the warm brine over the eggs and herbs in the jar, ensuring the eggs are completely submerged. If needed, you can add more vinegar or water to cover them.
  • Refrigerate: Seal the jar tightly and place it in the fridge. I use Weck jars with silicone lids, as you can push down on the silicone. Which pushes the eggs into the brine. Allow the eggs to pickle for at least 48 hours before enjoying—they’ll taste even better after a week!