Bread-and-Butter Pickled Eggs

bilal saeed
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  • 1 cup sugar
  • 1 cup distilled white vinegar
  • 1 teaspoon kosher salt
  • 2 garlic cloves, peeled
  • 6 large eggs
  • Flaky sea salt, black pepper and hot sauce, for serving


In a small saucepan, combine the sugar, vinegar, kosher salt and 1 cup of water and bring to a boil, stirring to dissolve the sugar. Add the garlic and let cool completely. Meanwhile, bring a medium saucepan of water to a boil. Fill a medium bowl with ice water. Using a slotted spoon, carefully add the eggs to the boiling water and cook them for 5 minutes. Transfer the eggs 
to the prepared ice water bath and let cool completely. Peel the eggs and carefully transfer to a glass jar. Pour the cooled brine over the eggs; top with a small bowl or ramekin to keep the eggs and garlic submerged in the brine. Cover and refrigerate for 1 week.
 Cut the eggs in half lengthwise and arrange on a platter. Sprinkle with za’atar, sea salt, pepper and a dash of hot sauce and serve.

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