These eggs will keep three to four months in the refrigerator as long as the liquid continues to cover the eggs. Their flavor will intensify over time as they sit in the brining liquid. You can enjoy them as a snack straight out of the jar or use them as the starting point for deviled eggs.
Makes
6 eggsIngredients
- 1 ¾ cups champagne vinegar or white wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 4 garlic cloves
- 1 shallot cut into thin rings
- 1 teaspoon whole peppercorns
- ¼ teaspoon mustard seeds
- ¼ teaspoon red pepper flakes
- 2 cinnamon sticks
- 4 fresh dill sprigs
- Bay leaf
- 6 hard-boiled eggs
Instructions
- Combine vinegar, 3/4 cups water, sugar, and salt in a small saucepan, place over medium heat, and simmer for several minutes to dissolve the sugar and salt. Cool to room temperature.
- In a small bowl, combine garlic, shallot, peppercorns, mustard seeds, and red pepper flakes. Add half of this mixture to a quart Mason jar. Add cinnamon sticks, dill, and bay leaf. Place 3 eggs into the jar and top with remaining spice mix. Place the last 3 eggs into the jar and pour the cooled vinegar mixture into the jar to cover them, but leave at least 1/2 inch of headroom in the jar. Cover and place the jar in the refrigerator for 5–7 days before eating the eggs.
