Ingredients:

  • 6-8 large eggs
  • 5g salt
  • 355ml distilled white vinegar
  • 120ml water
  • 25g granulated sugar
  • 7g pickling spice mix
  • 5ml yellow mustard seeds
  • 2.5ml red pepper flakes (optional)
  • 1 medium onion, sliced
  • 2 cloves garlic, smashed

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, and add salt. Bring to a boil, then immediately remove from heat, cover, and let sit for 10 minutes.
  2. Drain the hot water and run under cold water until cool enough to handle. Gently peel the eggs.
  3. In a saucepan, combine vinegar, water, sugar, pickling spice, mustard seeds, and red pepper flakes (if using).
  4. Bring the brine to a simmer over medium heat, stirring until sugar dissolves. Add the sliced onion and smashed garlic.
  5. Carefully place the peeled eggs into the sterilized jar.
  6. Pour the hot brine over the eggs, ensuring they are completely submerged.
  7. Let the jar cool completely at room temperature, then seal tightly and refrigerate for at least 24 hours, preferably 3-5 days.