Pickled Eggs
These pickled eggs are an explosion of flavor. They're incredibly easy to make and can be used for charcuterie, salads, sandwiches, wraps, or just eating on their own.
Ingredients
- 12 large hard-boiled eggs (peeled)
- 3 cups white vinegar
- 1 medium onion (sliced)
- ⅓ cup sugar
- 1 clove garlic (smashed)
- 2 bay leaves
- 2 sprigs fresh dill
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 1 cup cold water
Instructions
- Place the eggs in a large jar and set aside.
- To a small saucepan, add the rest of the ingredients EXCEPT the cold water. Bring to a boil, then reduce to a simmer. Cook for 5 minutes. Remove from the heat and stir in the cold water.
- Allow the mixture to cool for another 5-10 minutes.
- Pour the brine over the eggs, then refrigerate for at least 2 days.