Beet Pickled Eggs

Recipe from Delish. Eggs pickled in a beet-and-vinegar brine, served with dill, mayo and pickled veggies.

Ingredients

12		large eggs
2 c.		distilled white vinegar
4 tsp.	20 ml	Kosher salt
4 tsp.	20 ml	granulated sugar
2 c.		water
1		small beet, thinly sliced into strips
1		small red onion, sliced into thin rings
2 tsp.	10 ml	black peppercorns, plus more for serving
1 tsp.	5 ml	coriander seed
4		fresh bay leaves
1/4 c.		mayo
2 tbsp.	30 ml	dill
—		Flaky salt

Bring 16 cups of water to a boil in a large pot and carefully lower in the eggs. Let simmer for 8 minutes. Transfer to an ice bath to shock, then peel. Place eggs in a glass jar.
Bring vinegar, salt, sugar, and water to a boil. Immediately add beets, onion, peppercorns, coriander, and bay leaf; turn off heat. Let mixture cool slightly, then pour over eggs. Chill in the fridge for at least 3 hours.
Sprinkle on dill, freshly ground black pepper, and flaky salt. Serve with mayo and pickled veggies.