Ingredients:

  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon (15 g) granulated sugar
  • 1 tablespoon (15 g) salt
  • 1 teaspoon (5 g) black peppercorns
  • 1 teaspoon (5 g) mustard seeds
  • 1-2 cloves garlic, smashed (optional)
  • 1-2 dried red chili peppers (optional, for heat)
  • 6 large eggs

Instructions:

  1. Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium heat and then turn off the heat; cover the pot for 10 minutes. Transfer the eggs to an ice bath to cool.
  2. In the same saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and chili peppers. Heat the mixture to a simmer, stirring until the sugar and salt dissolve completely. Remove from heat.
  3. Once the eggs are cool, gently peel them under running water to remove the shells.
  4. Place the peeled eggs in a heatproof jar or container. Pour the hot pickling brine over the eggs until fully submerged. Allow to cool at room temperature.
  5. Seal the jar and refrigerate for at least 3 days to allow the flavors to develop.