This budget-friendly preserve is made by steeping hard-boiled eggs in a vinegar brine with garlic and bay leaves. Tangy and spiced, the eggs are an easy addition to cold platters, breakfast, or snacks.
Put the eggs in a pot of cold water. Once the water comes to a boil, cook for 10 minutes. Transfer the eggs immediately to ice water to cool, then peel them.
Combine the vinegar, water, sugar, salt, garlic, bay leaf, and peppercorns in a pot. Bring to a boil, stirring until the sugar and salt dissolve completely. Remove from the heat and let cool until lukewarm.
Place the peeled eggs in a sterilized jar, adding beet slices for color if desired. Pour the lukewarm brine over them until they are completely covered.
Seal the jar tightly and refrigerate for at least 3 to 4 days; the longer they sit, the more intense the flavor becomes. Do not keep them for more than 2 weeks; they will lose their freshness.
Sterilize the jar and lid in boiling water; an unclean container can cause the pickles to spoil quickly. Allergen: Contains eggs.
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