They’re here! The first pickled egg came out of the brine and right into my mouth after a week of temptation every time I opened the refrigerator. They’re spectacularly vinegary, salty, spicy, and eggy!
Mix up your favorite pickling brine. I picked one at random and added a large amount of garlic and hot peppers to it.
Bring this to a simmer. In the meantime, boil your eggs, chill them and peel them.
Once the brine and eggs are ready, pack them all together in a good-sized mason jar, cover with the brine, seal and refrigerate for at least a week.
You’d better make a lot because these will NOT last!