Pickled Eggs and Cheddar Cheese Cubes

Place 6 raw large eggs in a medium saucepan and cover them with cold water by about 1 inch.

Bring the water to a rolling boil over high heat. Once boiling, cover the pan with a lid, remove it from the heat source, and let it sit undisturbed for 12 minutes.

While the eggs cook, prepare an ice bath by filling a medium bowl with equal parts cold water and ice.

Transfer the boiled eggs to the ice bath using a slotted spoon and let them cool completely for 5 minutes, then gently peel the shells off under cool running water and pat them dry.

In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 2 tbsp granulated sugar, 1 tbsp kosher salt, 2 smashed garlic cloves, 1 tsp black peppercorns, and 1/2 tsp mustard seeds.

Bring the brine mixture to a simmer over medium heat, stirring constantly until the sugar and salt are fully dissolved, which takes about 3 minutes, then remove from heat.

Place the peeled hard-boiled eggs into a clean, heat-safe glass jar. Pour the warm pickling brine, including the garlic and spices, directly over the eggs so they are completely submerged.

Seal the jar tightly and place it in the refrigerator to cure and chill for at least 120 minutes (2 hours).

Cut 6 oz of cheddar cheese block into even 1/2-inch cubes.

Remove the pickled eggs from the jar, slice them in half lengthwise, and serve them chilled alongside the cheddar cheese cubes.