Worcestershire Pickled Eggs

½ cup brown sugar

¼ cup molasses

4 to 5 cloves garlic, sliced

2 Tb mustard seed

1 Tb caraway seed

1 Tb coriander seed

1 Tb red chili flakes

2 Tb salt

4 cups cider vinegar

1&½ cups white vinegar

1 cup Worcestershire

½ cup soy sauce

4 bay leaves

4 whole star anise

30 hard boiled eggs

1 onion, sliced

Mix brine ingredients in a large stockpot.

Bring to a boil to dissolve everything and then remove from heat and cool.

In four 1-quart mason jars; layer sliced onion and eggs until the jar is full.

Cover the mixture with the brine and spoon in the leftover spices from the brine.

Make sure each jar gets a bay leaf and a star anise.

Refrigerate for at least a week before using.

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