Pickled eggs

Ingredients:

• 12 hard-boiled eggs, peeled
• 2 and 1/4 cups distilled vinegar
• 1 tbsp. coriander seeds
• 1 tbsp. yellow mustard seeds
• 1 tbsp. sugar
• Half a small onion, thinly sliced ​​into half rings
• Half or a whole hot pepper, thinly sliced
• The tips of 9 inner celery stalks
• 6 sprigs of dill
• Special equipment: 3 glass half-liter jars with lids

Preparation:

1. In a medium saucepan, combine vinegar, 3/4 cup water, 3 tablespoons salt, coriander seeds, mustard seeds, sugar, onion, and chili pepper. Bring to a boil over medium heat, stirring constantly, until the sugar and salt dissolve. Reduce heat, cover, and simmer for 5 minutes.
2. Meanwhile, pierce each egg about 6 times with a toothpick. Place 2 eggs in the bottom of 3 0.5-liter glass jars and arrange celery and dill around them. Pour enough brine to cover the eggs, add 2 more eggs to each jar, and add more brine to cover them, leaving 0.5 cm from the top.
3. Seal the jars, cool to room temperature, then refrigerate for at least 24 hours.
4. To serve, cut the eggs in half or quarters, drizzle with a little marinade and serve with vegetables. Eggs can be stored in brine in the refrigerator for up to 5 days..