Pickled Eggs

Pickled eggs are tasty snacks, but they also make a delicious base for deviled eggs. The flavor of the eggs will intensify over time as they sit in the brining liquid, and pickled eggs will last for three to four months in the refrigerator, as long as the liquid continues to cover the eggs. This is my preferred pickling recipe, but you can experiment with other spices if you wish. YIELDS 6 PICKLED EGGS

GATHER

□ 1¾ cups Champagne vinegar or white wine vinegar

□ ¾ cup water

□ 2 tablespoons granulated sugar

□ 1 teaspoon kosher salt

□ 4 garlic cloves

□ 1 shallot, cut into thin rings

□ 1 teaspoon whole peppercorns

□ ¼ teaspoon mustard seeds

□ ¼ teaspoon red pepper flakes

□ 2 cinnamon sticks

□ 4 fresh dill sprigs

□ 1 bay leaf

□ 6 hard-cooked eggs, peeled

MAKE IT

1. Bring the vinegar, water, sugar, and salt to a boil in a small saucepan, then simmer for several minutes to dissolve the sugar and salt. Stir well, then remove the pan from the heat and let the liquid cool to room temperature. You should have slightly more than 2 cups of liquid.

2. In a small bowl combine the garlic, shallot, peppercorns, mustard seeds, and red pepper flakes. Stir to combine. In a quart Mason jar, add half of the mixture from the bowl, along with the cinnamon sticks, dill, and bay leaf.

3. Add 3 of the eggs to the jar, top with the remaining spices and herbs, and add the last 3 eggs. Pour the liquid over the eggs, making sure they are covered (you can add a bit more vinegar to the jar, if necessary), but leaving at least ½ inch of headroom in the jar. Screw on the lid and refrigerate the jar. Let the jar of pickled eggs sit for 5 to 7 days before you eat them.