Ingredients:

  • 6 large eggs
  • Ice water (for an ice bath)
  • 1 ½ cups (360 ml) distilled white vinegar (5% acidity)
  • ½ cup (120 ml) water
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon (15g) kosher salt
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 bay leaf
  • 1 clove garlic, smashed
  • 1 small dried chili pepper per jar (optional, for added heat)

Instructions:

  1. Place eggs in a large saucepan, cover with cold water by 1 inch, bring to a boil, then immediately remove from heat, cover, and let sit for 10 minutes.
  2. Transfer eggs to an ice bath to stop cooking. Once cooled, carefully peel the eggs.
  3. Combine vinegar, water, sugar, salt, mustard seeds, peppercorns, red pepper flakes (if using), bay leaf, and garlic in a small saucepan.
  4. Bring the brine to a simmer over medium heat, stirring until sugar and salt are dissolved. Simmer for 5 minutes, then remove from heat and let cool slightly (about 10 minutes).
  5. Optionally, place a dried chili in each jar. Gently place peeled eggs into the prepared jars.
  6. Carefully pour the slightly cooled brine over the eggs, ensuring they are completely submerged. If necessary, add a little extra vinegar or water to completely cover the eggs.
  7. Seal the jars tightly and refrigerate for at least 24 hours, preferably 3-7 days, for the best flavor.