Dill & Turmeric Pickled Eggs

Flavor Profile: Tangy, garlicky, and herbaceous, perfect for a traditional pickled taste.

Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 ½ cups white vinegar
• 1 ½ cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 3 cloves garlic, smashed
• 2 tbsp fresh dill (or 2 tsp dried dill)
• 1 ½ tsp black peppercorns
• 1 tsp mustard seeds
• ½ small onion, thinly sliced
• 2 bay leaves
  
• 1 tbsp ground turmeric

Instructions:

1. Make the brine: In a saucepan, combine vinegar, water, salt, turmeric, and sugar. Heat over medium, stirring until dissolved (about 5 minutes). Remove from heat and cool slightly (10 minutes).
   
2. Pack the jar: In a clean, sterilized quart-sized mason jar, layer garlic, dill, peppercorns, mustard seeds, onion, and bay leaves. Gently add eggs, packing snugly but carefully to avoid cracking.
   
3. Add brine: Pour the warm brine over the eggs, ensuring they’re fully submerged (about 3 cups total). Leave ½ inch headspace. If eggs float, place a small piece of parchment paper or a clean weight on top.
4. Seal and store: Wipe the jar rim, seal with a lid, and cool to room temperature. Refrigerate for 3–7 days for optimal flavor (3 days for mild, 7 for bold). Consume within 1 month.
5. Serve: Great as snacks, on salads, or with crackers.

Notes: Gently shake the jar every 2 days to distribute spices. For heat, add 1 sliced jalapeño or ½ tsp red pepper flakes.

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