Pickled Eggs
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 bay leaf
- 1 small onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Place the eggs in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the pot and place them in a bowl of ice water to cool.
- Once the eggs are cool enough to handle, peel them and set them aside.
- In a large saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaf, onion, garlic, and red pepper flakes (if using). Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
- Remove the saucepan from the heat and let the mixture cool for 10-15 minutes.
- Place the peeled eggs in a large jar or container with a lid.
- Pour the cooled vinegar mixture over the eggs, making sure they are fully submerged.
- Cover the container with a lid and refrigerate for at least 24 hours to allow the eggs to fully pickle.
- When ready to serve, remove the eggs from the pickling liquid and slice them in half or into quarters.
Notes
Pickled eggs can be stored in the refrigerator for up to 2 weeks. Enjoy!
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