A delightful twist on the classic pickled eggs, infused with a zesty herbaceous flavor.
Place the eggs in a large pot and cover them with cold water, ensuring the water is about 2 inches above the eggs.
Adding a pinch of salt to the water can help prevent the eggs from cracking during boiling.
Bring the water to a rolling boil, then remove the pot from the heat and cover it. Let the eggs sit for 15 minutes.
This method ensures perfectly cooked eggs with a tender yolk.
Transfer the eggs to a bowl of ice water and let them cool. Once cooled, peel the eggs.
Peeling the eggs under running water can make the process easier.
In a medium saucepan, combine the vinegar, water, salt, garlic, bay leaves, pickling spice, thyme, and chili flakes. Bring the mixture to a boil.
Stir the mixture occasionally to ensure the salt dissolves completely.
Reduce the heat to low, cover the saucepan, and let the pickling liquid simmer for 5 minutes.
Simmering allows the flavors to meld together for a more robust pickling liquid.
Remove the saucepan from the heat and let the pickling liquid cool slightly. Strain out the solids using a cheesecloth.
Straining ensures a clear pickling liquid for a cleaner presentation.
Place the peeled eggs into sterile jars, then pour the warm pickling liquid over the eggs, ensuring they are fully submerged.
Leave a small gap at the top of the jar to allow for expansion.
Seal the jars and let them cool to room temperature. Refrigerate the jars for at least 8 days before serving.
The longer the eggs pickle, the more intense the flavor will become.
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