Pickled Whole Eggs

Ingredients

• 1 3/4 cups champagne vinegar or white wine vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 4 garlic cloves
• 1 shallot (cut into thin rings)
• 1 teaspoon whole peppercorns
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes
• 2 cinnamon sticks
• 4 fresh dill sprigs
• Bay leaf
• 6 hard-boiled eggs

Instructions

1. 1

   Combine vinegar, 3/4 cups water, sugar, and salt in a small saucepan, place over medium heat, and simmer for several minutes to dissolve the sugar and salt. Cool to room temperature.

2. 2

   In a small bowl, combine garlic, shallot, peppercorns, mustard seeds, and red pepper flakes. Add half of this mixture to a quart Mason jar. Add cinnamon sticks, dill, and bay leaf. Place 3 eggs into the jar and top with remaining spice mix. Place the last 3 eggs into the jar and pour the cooled vinegar mixture into the jar to cover them, but leave at least 1/2 inch of headroom in the jar. Cover and place the jar in the refrigerator for 5–7 days before eating the eggs.