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Pickled Egg Sandwich

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1/4 tsp coriander

1/2 tsp black peppercorns

6 juniper berries

1 tsp salt

2 cups apple cider or malt vinegar

Sprig of thyme or oregano

Slice of carrot

12 hard boiled and peeled eggs

Combine the first ingredients through the vinegar in a sauce pan and simmer for 10 minutes. Place the eggs in a pint jar, along with the herbs and carrot, and cover with the brine. Let cool to room temperature, cover tightly, and refrigerate for 2 weeks before using.