Fresh Dill & Rosemary Pickled Eggs

Boil eggs for 10-12 minutes and allow to cool. Fresh eggs are the best to use however if they are too fresh, they will be difficult to peel and can fall apart. Eggs a few days old are the best to use or just purchased from the grocery store.

Bring a large pot of water to a rolling boil. Boil canning jars and rings for at least 10 minutes prior to canning.

Prepare the pickling solution. In a stainless-steel medium saucepan on high heat add 3 cups white vinegar, 2 cups of water, 2 teaspoons of dehydrated minced onion, 5 teaspoons of pickling salt, 1 tablespoon of minced garlic and 1 tablespoon of granulated sugar. Bring to a boil.

Peel the hardboiled eggs. Once the jars are out of the boiling water add to each jar the following: 1 teaspoon of peppercorns, 2 teaspoons of dill seed and 2 teaspoons of mustard seeds. Next put 3 boiled eggs in the bottom of the jar and then add sprigs of rosemary and dill. You can add basil or anything that you want. Then add 3 more eggs and more springs, keep layering until full. Don't forget that the eggs need to be completely submerged in liquid to be safe, so don't pack them too full. Pour the hot pickling solution over the eggs and seal. Allow to cool enough to put into the refrigerator. Enjoy!