Ingredients:

  • 6 large eggs (340g)
  • 1 ½ cups white vinegar (5% acidity) (355ml)
  • ¾ cup water (177ml)
  • 2 tablespoons granulated sugar (30ml)
  • 1 tablespoon pickling spice (15ml)
  • 1 teaspoon salt (5ml)
  • Optional: 1 small red chili, sliced

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Immediately transfer to an ice bath.
  2. In a separate saucepan, combine vinegar, water, sugar, pickling spice, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
  3. Gently peel the hard-boiled eggs.
  4. Pack the peeled eggs into the sterilized jar. Add the optional chili slices, if using. Pour the brine over the eggs, ensuring they are fully submerged.
  5. Seal the jar and refrigerate for at least 12 hours, but preferably 24 hours, for the flavors to meld.