Ingredients:

  • 1 cup (240 ml) white vinegar
  • ½ cup (120 ml) water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 clove garlic, crushed
  • ½ teaspoon red pepper flakes (optional for heat)
  • 6 large eggs (preferably farm-fresh)

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10 minutes.
  2. While eggs are cooking, fill a bowl with ice and water.
  3. After 10 minutes, transfer eggs to ice bath for 5-10 minutes to cool.
  4. In the same saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and red pepper flakes. Bring to a simmer until sugar and salt dissolve; remove from heat.
  5. Carefully peel the cooled eggs under running water to help remove the shells easily.
  6. Place the peeled eggs in a clean jar, and pour the brine over the eggs until fully submerged.
  7. Seal the jar tightly and refrigerate for at least 24 hours to allow flavors to infuse. For best results, wait 3-5 days.