Ingredients
18 hard boiled large eggs, carefully peeled
for the brine
3 cups white vinegar
1 cup water
2 tsp kosher salt
1 tsp minced garlic
for the pickling spice
2 tsp coriander seeds
1½ tsp whole black peppercorns
1 tsp mustard seeds
1 tsp allspice berries
2 bay leaves (crumbled)
¼ tsp crushed red pepper flakes
¼ tsp ground ginger
Directions
Add vinegar, water, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook for 10 minutes. Remove from heat and strain into a large measuring cups, discarding the pickling spices.
Add eggs to a half-gallon jar and pour in hot brine, adding additional vinegar if needed to fill jar to the top.
Allow to cool for one hour then store in the refrigerator for 4-7 days before serving.