#pickled eggs

512ml of water, 256ml 5% white vinegar, 50g salt, bring to a boil and set aside to cool. Sterilize jars/lids (boil 10m in pot of water) and cool. Place garlic and fresh dill in the bottom, then add peeled, hard-boiled eggs + dill until the jar is nearly full. Add another couple cloves if desired, top with more dill, and add the liquid to the jar, leaving a small amount of airspace at the top. Put lids on and place in fridge for 1 week before eating. Consume within 3 weeks of making them for best quality.