These quick-pickled eggs are great on salad, sandwiches, or just for a quick snack. They are quick fridge pickles, so no canning necessary! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Heat water and salt, stirring to dissolve salt. Add the vinegar and let cool to room temperature.
Pack the dill, garlic, peppercorns, pickling spices, mustard seeds, and beets (optional) into a clean 1-quart jar. Add the eggs, as many as you can fit.
Pour in the vinegar mixture until it covers all the eggs. You may not use all of your mixture. Refrigerate immediately.
The eggs will be ready in 1-2 weeks. The longer you wait, the more "pickled" they become. They stay good in the fridge up to 4 months. Enjoy on salad, sandwiches, or as a snack.