Ingredients:
– 12 hard-boiled eggs, peeled
– 2 cups white vinegar
– 1 cup water
– 1 tablespoon sugar
– 1 tablespoon salt
– 1 teaspoon black peppercorns
– 1 teaspoon red pepper flakes
– 2 cloves garlic, smashed
– 1 small onion, sliced
– 2-3 jalapeno peppers, sliced
– 1 teaspoon mustard seeds
Instructions:
1. In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, red pepper flakes, garlic, onion, jalapeno peppers, and mustard seeds. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
2. Place the peeled hard-boiled eggs in a large glass jar or heatproof container.
3. Carefully pour the hot vinegar mixture over the eggs, making sure they are completely covered.
4. Allow the pickled eggs to cool to room temperature, then cover the jar with a lid or plastic wrap and refrigerate for at least 24 hours before serving.
5. The pickled eggs will last in the refrigerator for up to two weeks.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes + pickling time
Serving: 12 pickled eggs