A delightful twist on classic pickled eggs, adding a zesty and spicy flavor profile.
Place the eggs in a pot and cover them with water.
Ensure the eggs are fully submerged in water for even cooking.
Bring the water to a boil, then reduce the heat and simmer for 10 minutes.
Use a timer to avoid overcooking the eggs.
Transfer the eggs to a bowl of ice water and let them cool completely.
Cooling the eggs quickly helps make peeling easier.
Peel the eggs and set them aside.
Gently tap the eggs on a hard surface to crack the shells before peeling.
Slice the onion and smash the garlic cloves.
Smashing garlic releases its oils, enhancing the flavor.
In a jar, combine the pickle juice, onion slices, garlic, red pepper flakes, and black peppercorns.
Ensure the jar is clean to maintain the freshness of the pickled eggs.
Add the peeled eggs to the jar and seal it tightly.
Shake the jar gently to distribute the spices evenly.
Refrigerate the jar for at least 3 days before enjoying.
The longer the eggs sit in the brine, the more flavorful they become.
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