Dill seed has a slightly camphorous, anise-like profile that lends itself well to old-world foods like sauerkraut and pickles. This quick pickle of eggs is a great use of dill seed alongside vinegar, sugar and garlic, bringing out the best of the subtle yet signature flavor of dill seed.

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Beet and Dill Seed Pickled Eggs
Copyright Recipe © 2016 Woodland Foods


Makes 8

  • 8 Hard Boiled Eggs

  • 1 Cup Pickled Beets, Canned, plus 1/2 cup of juice

  • 1/2 Cup Apple Cider Vinegar

  • 1/4 Cup Water

  • 2 Tablespoons Brown Sugar

  • 1 1/2 Teaspoons Indian Dill Seed

  • 2 Cloves Of Garlic, gently crushed


  1. Place eggs and beets into a mason jar that is large enough to leave room for all the liquid, or use 2 smaller jars.

  2. Add vinegar, water, beet juice, brown sugar, dill seed and garlic to a small saucepot. Bring to a quick boil and stir, ensuring that the sugar has dissolved before removing from heat.

  3. Pour liquid over eggs and beets and allow jars to come to room temperature before securing tops. Refrigerate for 48 hours before eating. Keep refrigerated and sealed for up to 4 weeks.