5 hard cooked eggs
1 c. dill pickle liquid

Peel eggs; place in container with tightly fitting lid. Pour in pickle liquid. Cover and refrigerate for 48 hours.

DILL PICKLE JUICE FOR DILLED EGGS:

Use sweet or dill pickle juice mixed with a little mayonnaise in potato salad or in mixing up an egg salad spread in the blender.

Another use of pickle juice is to drunk hard cooked eggs in it and let them marinate for several days before slicing them. Pickle juice can also be used instead of vinegar in making an oil and vinegar dressing for salads.