Ingredients
- 1 cup water
- 1 cup raw, unfiltered apple cider vinegar
- 1 tablespoon sugar or honey
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 2 cloves garlic peeled
- 2 dried bay leaves
- 10 hard-boiled eggs peeled
- 2 serrano chilis seeds removed for a milder flavor
Instructions
- In a small pot over medium heat, combine the water, vinegar, sugar, pickling spice, and salt. Bring to a gentle simmer (don't let it boil or the beneficial bacteria in the ACV will die) and stir until the sugar and salt dissolves.
- Add the garlic and bay leaves and remove from the heat.
- Fill a large, clean jar with the eggs.
- Slide in the serrano chilis, then pour in the pickling liquid, making sure the eggs are fully submerged. Store in the refrigerator for 1 week, then enjoy. The longer the eggs sit in the brine, the more flavorful they will be.
