Pickled Eggs

Instructions

1. Prepare the eggs
   Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Transfer eggs to an ice bath to cool completely, about 5 minutes.
2. Peel the eggs
   Carefully peel the cooled eggs under running water, taking care to remove all shell fragments. Rinse the peeled eggs and pat dry with paper towels.
3. Make the brine
   In a medium saucepan, combine the vinegar, water, salt, and sugar. Add the sliced beet (if using), garlic, peppercorns, mustard seeds, bay leaves, and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve completely, about 5 minutes. Remove from heat and let cool for 10 minutes.
4. Assemble the jars
   Place the peeled eggs in a clean, sterilized quart-sized glass jar with a tight-fitting lid. Add the dill sprigs, tucking them around the eggs. Pour the cooled brine mixture over the eggs, making sure all eggs are completely submerged. If using beets, add a few slices to the jar for color.
5. Seal and refrigerate
   Seal the jar tightly with a lid and refrigerate for at least 24 hours before eating, although 3-7 days will provide the best flavor. The eggs will keep in the refrigerator for up to 3-4 weeks. The longer they sit, the more the flavors will penetrate the eggs.
6. Serve
   Remove eggs from the brine as needed. Slice in half or quarters and serve as a snack, appetizer, or on a salad. Return any unused eggs to the brine and refrigerate.