Pickled Dill and Garlic Eggs

Flavor Profile: Tangy, herbaceous, and garlicky with a classic pickle vibe.
Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp fresh dill (or 1 tsp dried dill)
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 small onion, thinly sliced (optional)
• 1 bay leaf
  
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Instructions:

1. Prepare the brine: In a saucepan, combine vinegar, water, salt, and sugar. Heat over medium, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
   
2. Pack the jar: Place garlic, dill, peppercorns, mustard seeds, onion (if using), and bay leaf in the bottom of a clean quart-sized mason jar. Gently add the peeled hard-boiled eggs, packing them snugly but not crushing them.
3. Add brine: Pour the warm brine over the eggs, ensuring they’re fully submerged. Leave about ½ inch of headspace at the top.
4. Seal and refrigerate: Wipe the jar rim, seal with a lid, and let cool to room temperature. Refrigerate for at least 3 days for mild flavor, or up to 1 week for stronger pickling. Eggs will keep for about 1 month in the fridge.
5. Serve: Enjoy as a snack, on toast, or sliced in salads.

Notes: Shake the jar gently every couple of days to distribute flavors. For a spicier kick, add a sliced jalapeño or ½ tsp red pepper flakes.