Ingredients
- 1 3/4 cups Champagne vinegar (or white wine vinegar)
- 3/4 cup water
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 4 cloves garlic
- 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
- 1 bay leaf
- 6 hard cooked eggs, peeled
How to Make
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Step 1: Get out a small saucepan. Bring the vinegar, water, sugar, and salt to a boil. Stir. Simmer for several minutes until the sugar and salt are dissolved.
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Step 2: Stir again then set aside. Let it cool to room temperature.Mix together the garlic, shallot, peppercorns, mustard seeds, and red pepper flakes in a small bowl.
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Step 3: Pour half the mixture into a quart mason jar. Add the cinnamon sticks, dill, and bay leaf.
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Step 4: Place 3 of the eggs into the jar. Then add the remaining spice mixture. Add the last three eggs.
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Step 5: Pour the sugar and salt mixture over the eggs. Make sure the eggs are covered. If you don't have enough liquid, you can add more vinegar to the jar. Make sure there is at least half inch of headroom at the top of the jar.
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Step 6: Place the lid on and tighten it. Refrigerate the jar for 5 to 7 days before you eat them.
Tips & Variations
- You will need a quart jar with a lid.
We hope you enjoy this recipe!
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