Ingredients
12 eggs
2 cups white vinegar
1 cup water
1/2 cup sugar
1 tbsp salt
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp dill seeds (optional)
1 tsp crushed red pepper flakes
2 cloves garlic, peeled and smashed
1 small onion, thinly sliced
2-3 sprigs fresh dill (optional)
Directions
1. Place the 12 eggs in a large pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
2. While the eggs are cooking, prepare an ice bath in a large bowl. Once the eggs are done, transfer them to the ice bath to cool for about 10 minutes.
3. Peel the eggs and set them aside.
4. In a medium saucepan, combine 2 cups of white vinegar, 1 cup of water, 1/2 cup of sugar, and 1 tablespoon of salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved.
5. Add 1 teaspoon of black peppercorns, 1 teaspoon of mustard seeds, 1 teaspoon of dill seeds (if using), 1 teaspoon of crushed red pepper flakes, and 2 cloves of peeled and smashed garlic to the vinegar mixture. Let it simmer for 3-5 minutes, then remove from heat.
6. Place the peeled eggs into a clean, large glass jar. Add the thinly sliced onion and 2-3 sprigs of fresh dill (if using) into the jar with the eggs.
7. Pour the hot vinegar mixture over the eggs in the jar, making sure all the eggs are fully submerged. Allow the mixture to cool to room temperature.
8. Once cooled, seal the jar with a tight-fitting lid. Refrigerate for at least 24 hours before consuming, allowing the flavors to meld. The pickled eggs will improve in flavor over the next 3-5 days. They can be stored in the refrigerator for up to a month.