Ingredients:

  • 12 large Eggs
  • 2 liters Water
  • 1 tsp salt
  • 2 cups White Vinegar (5% acidity)
  • 1 cup Water
  • 1 tbsp Pickling Salt
  • 2 tsp Granulated Sugar
  • 1 tbsp Whole Black Peppercorns
  • 3 cloves Garlic, smashed
  • 2 Bay Leaves
  • 1 tsp Mustard Seeds

Instructions:

  1. Place eggs in a single layer in a large stockpot and cover with one inch of cold water. Add 1 tsp salt to prevent cracking. Bring to a rolling boil.
  2. Immediately remove from heat, cover with a lid, and let the eggs sit for 12 minutes to cook gently without forming a sulfur ring.
  3. Transfer eggs to an ice bath for 10 minutes to stop the cooking process. Gently crack and peel the eggs under cool running water, then place them into a sterilized 1-quart glass jar.
  4. In a small saucepan, combine 2 cups vinegar, 1 cup water, pickling salt, sugar, peppercorns, smashed garlic, bay leaves, and mustard seeds. Bring to a simmer until salt and sugar are fully dissolved.
  5. Pour the hot brine directly over the eggs in the jar, ensuring they are completely submerged. Allow to cool to room temperature before sealing.
  6. Store in the refrigerator and allow to cure for 2–3 days before consuming for optimal flavor penetration.