Pickled Eggs

Pickling Spice

• 2 tablespoons whole mustard seeds
• 1 tablespoon whole allspice berries
• 2 teaspoons whole coriander seeds
• 1 teaspoon red pepper flakes, or more to taste
• 1 teaspoon ground ginger
• 2 bay leaves, crumbled
• 2 cinnamon sticks, broken in half
• 6 whole cloves

Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.

Directions

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Pour over the eggs in the jar.

Cover; leave on counter overnight.

Keeps in refrigerator for weeks, in theory.