★Ingredients
12 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 bay leaf
2 garlic cloves, peeled and smashed
Optional: 1 small beet, peeled and sliced (for color), or 1 teaspoon turmeric (for yellow eggs)
Roasted Parmesan Creamed Onions
★Instructions
- Prepare the Brine:
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved.
- Add the peppercorns, mustard seeds, coriander seeds, bay leaf, and garlic cloves.
- Bring the mixture to a boil over medium heat. If using the beet or turmeric, add it to the brine now.
- Pack the Eggs:
- Place the peeled hard-boiled eggs into a clean, sterilized jar large enough to hold them all comfortably.
- Pour the hot brine over the eggs, making sure they are completely submerged.
- Cool and Store:
- Let the jar cool to room temperature.
- Once cool, cover the jar with a lid and refrigerate.
- Allow the eggs to pickle for at least 3 days before eating for the best flavor. They can be stored in the refrigerator for up to 2 months.
Serving Suggestions:
- Slice the pickled eggs and add them to salads.
- Enjoy them as a tangy snack on their own.
- Serve them as a side dish with meats and cheeses.
Enjoy!