Ingredients:

  • 6 large eggs
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1/2 cup (120ml) water
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) pickling spice mix
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black peppercorns
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water. Bring to a rolling boil, then turn off heat, cover, and let sit for 12 minutes.
  2. Immediately transfer eggs to an ice bath. Let cool completely.
  3. In a separate saucepan, combine vinegar, water, sugar, salt, pickling spice, peppercorns, and red pepper flakes (if using). Bring to a simmer, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly.
  4. Gently peel the cooled eggs under cold running water.
  5. Place the peeled eggs into the sterilised glass jar.
  6. Pour the slightly cooled pickling brine over the eggs, ensuring they are completely submerged. Top up with extra vinegar if necessary.
  7. Seal the jar tightly and refrigerate for at least 24 hours, preferably 3-5 days, for the flavors to develop. These Pickled Eggs are best after 3-5 days.