Dill Pickled Eggs
- Hard boil and peel eggs.
- Combine the water, vinegar, salt and sugar in a small saucepan and bring to a low boil. Stir until salt & sugar are dissolved.
- Add the coriander, garlic, mustard seeds, red pepper flakes, dill, and eggs to a 1/2 gallon glass jar (or split between 2 quart jars) and pour the hot brine from step 2 over the eggs.
- Cover, chill, and refrigerate for at least 1 week.
Inspired by "Homemade Refrigerator Dill Pickles" at Once Upon a Chef