Ingredients
- 2 quart jars with lids, sterilized
- 24 large eggs
- 1 cup water
- 4 cups white vinegar
- ⅓ cup sugar
- 1 tbsp yellow mustard seeds
- 1 tbsp black peppercorns
- 2 tbsp dry dill
- 4 bay leaves, crushed
- 1 medium onion, sliced
- 1 tbsp seasoned salt
How to Make It
- Set clean quart jars aside until ready to use.
- Place steam rack inside Instant Pot. Add eggs along with 1 cup water. Secure lid and set pressure to high. Cook 5 minutes. Allow pressure to release naturally.
- Once steam has released, remove lid. Place eggs into bowl of cold water. Set aside.
- Clean Instant Pot and add the white vinegar, sugar, yellow mustard seeds, black peppercorns, dry dill, crushed bay leaves, onion slices, and seasoned salt. Select Sauté mode, bringing mixture to a boil while stirring.
- Once eggs have cooled sufficiently to handle, peel and divide them between the clean quart jars.
- Divide and pour pickling solution between the two prepared jars.
- If needed, strain remaining pickling solution and finish dividing the herbs and spices between the two jars. (Reserve any extra for a vinaigrette on a salad.)
- Secure lids on jars. Refrigerate overnight.
- Keep jars in refrigerator when not using. Will last about two weeks.
- Serve alone or with your favorite salad.
