Ingredients:

  • 6 large eggs
  • Water, enough to cover the eggs
  • 360ml white vinegar
  • 120ml water
  • 30g granulated sugar
  • 18g pickling salt or kosher salt
  • 8g brown mustard seeds
  • 2g black peppercorns
  • 1g red pepper flakes
  • 2 cloves garlic, smashed
  • Optional: 1 small dried chili pepper

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Drain hot water and immediately rinse the eggs under cold running water until completely cooled.
  3. Carefully peel the eggs.
  4. In a separate saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, red pepper flakes, garlic, and optional chili pepper.
  5. Bring the brine to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly (about 10-15 minutes).
  6. Place the peeled eggs into the clean glass jar or container.
  7. Pour the slightly cooled brine over the eggs, making sure they are completely submerged. If needed, add a little extra vinegar to cover.
  8. Seal the jar tightly and refrigerate for at least 3 days before eating. The longer they sit, the stronger the flavour will be.