A delightful twist on the classic pickled eggs, adding a touch of spice and sweetness for a balanced flavor.
Peel the hard-boiled eggs and place them in a clean large jar.
Ensure the eggs are fully cooled before peeling to make the process easier.
Slice the red onion thinly and add it to the jar with the eggs.
Use a mandoline for even slices.
In a saucepan, combine the vinegar, salt, sugar, mustard seeds, peppercorns, coriander seeds, and red pepper flakes.
Stir the mixture well to dissolve the sugar and salt completely.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Simmering helps to infuse the flavors into the liquid.
Carefully pour the hot pickling liquid over the eggs and onions in the jar.
Use a funnel to avoid spills and ensure all ingredients are submerged.
Seal the jar and let it cool to room temperature before refrigerating.
Allowing the jar to cool prevents condensation inside the refrigerator.
For best results, let the eggs pickle for at least 24 hours before serving.
The longer the eggs pickle, the more intense the flavor becomes.
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