Pickled Eggs

Directions

1. 1
   Special equipment: 3 glass pint jars with lids
2. 2
   Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar.
3. 3
   Reduce the heat, cover and let the brine simmer for 5 minutes.
4. 4
   Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick.
5. 5
   Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them.
6. 6
   Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top.
7. 7
   Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
8. 8
   To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top.
9. 9
   (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)