Name: Quick-Pickled Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 8 large eggs, hard-boiled and peeledSix 4-inch sprigs fresh dill (1/4 ounce; 7g)3 medium cloves garlic (15g), peeled; Six 4-inch sprigs fresh dill (1/4 ounce; 7g); 3 medium cloves garlic (15g), peeled; 2 cups (480ml) distilled white vinegar; 1 cup (240ml) water; 1/2 cup granulated sugar (3 1/2 ounces; 100g); 3 dried bay leaves 2 teaspoons black peppercorns; 2 teaspoons black peppercorns; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

Ingredients

8 serv.

8 large eggs, hard-boiled and peeledSix 4-inch sprigs fresh dill (1/4 ounce; 7g)3 medium cloves garlic (15g), peeled
Six 4-inch sprigs fresh dill (1/4 ounce; 7g)
3 medium cloves garlic (15g), peeled
2 cups (480ml) distilled white vinegar
1 cup (240ml) water
1/2 cup granulated sugar (3 1/2 ounces; 100g)
3 dried bay leaves 2 teaspoons black peppercorns
2 teaspoons black peppercorns
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

Instructions

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1 In a 1-quart heat-safe glass jar with a lid, combine hard-boiled eggs with dill and garlic.
2 In a medium saucepan, stir together vinegar, water, sugar, bay leaves, peppercorns, and salt. Cook over medium-high heat, stirring occasionally, until sugar dissolves, 5 minutes. Reduce heat to low and simmer until liquid reduces and darkens slightly, 10 minutes.
3 Carefully pour hot brine, along with bay leaves and peppercorns, over eggs, garlic, and dill. Cool to room temperature, about 1 hour.
4 Cover with a lid and refrigerate until eggs taste and smell vinegary and become beige, for at least 3 days and up to 2 weeks. Refrigerate until ready to serve.