Ingredients:

  • 6 large eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups white vinegar (5% acidity)
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon pickling spice
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cloves garlic, smashed
  • 1 small bay leaf

Instructions:

  1. Bring a large saucepan of water with salt to a rolling boil. Gently lower the eggs into the boiling water. Cook for 12-14 minutes for a hard-boiled egg.
  2. Immediately transfer the cooked eggs to an ice bath to stop the cooking process.
  3. Once the eggs are cool enough to handle, gently peel them under cool running water.
  4. In a separate saucepan, combine the white vinegar, water, sugar, pickling spice, mustard seeds, red pepper flakes (if using), garlic, and bay leaf.
  5. Bring the brine to a simmer over medium heat, stirring until the sugar is dissolved. Simmer for 5 minutes to allow the flavors to meld.
  6. Remove the brine from the heat and let it cool completely.
  7. Place the peeled eggs into the glass jar or container.
  8. Pour the cooled brine over the eggs, ensuring they are completely submerged. If necessary, use a small weight to keep them submerged.
  9. Seal the jar tightly and refrigerate for at least 3 days, preferably 5-7 days, to allow the eggs to pickle.