Makes 3 dozen
- 4 cups white vinegar
- 1/2 cup red wine vinegar
- 4 garlic cloves
- 1 cup sugar
- 1/4 cup salt
- 1/4 cup premixed pickling spices, such as McCormick
- 1 tsp. crushed red-pepper flakes
- 1/2 tsp. ground cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 large sprig fresh dill
- 3 dozen hard-boiled eggs, peeled
In a large pot set over medium-high heat, bring the vinegars, garlic, sugar, salt, pickling spices, pepper flakes, cloves, cinnamon stick, bay leaf and dill to a boil, stirring to dissolve the salt and sugar. Turn off the heat and let cool to room temperature.
Put the eggs in a large container and cover with the brine. Refrigerate the eggs for at least 48 hours before serving. The eggs will keep in the brine in the fridge for 14 days.
From The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival (Clarkson Potter) by Alexe van Beuren and Dixie Grimes.