Pickled Eggs

You may ask why someone would pickle eggs. I asked once, too, until we tried them.

Pickled Eggs

1 1/4 c apple cider vinegar
1/4 c water
1 Tbsp brown sugar
1/2 Tbsp salt
few drops Liquid Smoke (optional)
2-3 cloves garlic
1/2 tsp mustard seeds or 1 tsp pickling spice if you have it
12 large hard boiled eggs, peeled

Place peeled eggs in 1 qt mason jar. Simmer all other ingredients until the salt and sugar dissolve. Pour over eggs. Refrigerate about 4 weeks prior to eating. These last a long time, and are good sliced on salads or just eaten as a snack.

Tip for hard cooked eggs: Cook on high in Instant Pot for 5 min with 1 c water. Release immediately when done and cool quickly with cool water.

Based on Alton Brown's recipe, with adjustments- original recipe yields too much liquid.