Fresh Dill & Rosemary Pickled Eggs

Boil eggs for 10-12 minutes then drain and run cold water over them or place them in an ice water bath for a minute. Fresh eggs are best; however, if they are too fresh, they can be difficult to peel and may fall apart. Eggs a few days old are the best to use, or just purchased from the grocery store. Fresh eggs have a naturally low pH, which makes the whites cling tightly to the shell and causes them to peel poorly. After about 7–10 days, the pH rises and a small air pocket forms inside the egg, allowing the shell to release much more cleanly. I like to use the Agriculture Institute as a trusted, reliable source on eggs when I’m researching details for my recipes, so I’m sharing the link here: Agriculture Institute

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 of white vinegar, 2 cups of water, 2 teaspoons of dehydrated or fresh minced onion, 5 teaspoons of pickling salt, 3 minced garlic cloves, and 1 tablespoon of granulated sugar. Bring to a boil.

Peel the hard-boiled 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, place 3 boiled eggs at the bottom of the jar, then add sprigs of rosemary and dill. Then add 3 more eggs and more sprigs, 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!