Classic Pickled Eggs

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 small eggs
• 3 cups white vinegar
• 1/4 cup white sugar
• 1 tablespoon salt
• 2 cloves garlic
• 1 bay leaf

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the 12 eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat.

2. Once boiling, reduce heat to low and simmer for 10 minutes so the yolks are fully set. Drain and move the eggs to a bowl of ice water to cool for 5 minutes.

3. Peel the cooled eggs, rinsing off any shell bits, and set them aside.

4. In a clean saucepan, combine the white vinegar, sugar, salt, 2 cloves of garlic (peeled and lightly smashed) and the bay leaf. Heat over medium until the sugar and salt dissolve, about 3 minutes.

5. Remove the brine from the heat and let it cool for about 10 minutes. Discard nothing; the garlic and bay leaf stay in the brine.

6. Pack the peeled eggs into a clean glass jar with a lid, adding the garlic and bay leaf from the brine. Pour the warm brine over the eggs until fully covered.

7. Cover the jar and refrigerate for at least 3 days before eating so the eggs absorb the flavor. Keep refrigerated at 40°F (4°C) or below and eat within about 4 months.