Easter eggs marinated with carrots

Ingredients:

• 2 and 1/4 cups distilled vinegar
• 1 tbsp. coriander seeds
• 1 tbsp. yellow mustard seeds
• 1 tbsp. sugar
• 1 bay leaf
• Half a small onion, thinly sliced
• 1 teaspoon turmeric
• 0.5 tsp red pepper flakes
• 1 small carrot, cut into ribbons with a vegetable peeler
• 12 hard-boiled eggs, peeled
• Special equipment: 3 glass half-liter jars with lids

Preparation:

1. In a medium saucepan, combine vinegar, 3/4 cup water, 3 tablespoons salt, coriander seeds, mustard seeds, sugar, bay leaf, onion, turmeric, and black pepper. Bring to a boil over medium heat, stirring constantly, until the sugar and salt dissolve. Reduce heat, cover, and simmer for 5 minutes.
2. Meanwhile, pierce each egg about 6 times with a toothpick. Place half of the carrots in the bottom of three 0.5-liter glass jars. Place two eggs in each jar, then add the remaining carrots.
3. Pour enough marinade to cover the eggs, add 2 more eggs to each jar, and pour more brine to cover them, leaving 0.5 cm from the top. Seal the jars, cool to room temperature, then refrigerate for at least 24 hours. Serve. Eggs can be stored in brine in the refrigerator for up to 5 days.. For these pickled eggs You can make a beetroot marinade.