An economical preservation method prepared by keeping boiled eggs for days in a vinegar brine with garlic and bay leaves. With its tangy-spicy flavor, it is a practical addition to cold buffet spreads, breakfast tables, and snacks.
Place the eggs in a pot with cold water and boil for 10 minutes after it starts boiling; immediately transfer to ice water to cool, then peel.
Boil the vinegar, water, sugar, salt, garlic, bay leaf, and peppercorns in a pot, stirring until the sugar and salt fully dissolve; then remove from heat and let cool slightly.
Place the peeled eggs and, if desired, beet slices into a sterilized jar; pour the slightly cooled brine over so it completely covers the eggs.
Seal the jar tightly and refrigerate for at least 3-4 days; the longer it sits, the more intense the flavor becomes. Caution: do not leave it longer than two weeks, or it will lose its freshness.
Important: Sterilize the jar and its lid you'll use with boiling water; an unhygienic container will cause the pickle to spoil quickly. Allergen: contains egg.
If you add a few beet slices to the jar, the eggs take on a lovely pink-purple color and the taste sweetens slightly; you can skip this step if you'd rather not.
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