Honey and Anise pickled eggs

2 dozen eggs, hard boiled and peeled
1 teaspoon mustard seed
1 teaspoon anise seed
1 tablespoon minced garlic
1 cup water
1 cup vinegar
1/2 cup honey

Dissolve honey in water and add garlic and seeds, bring to a low boil for half an hour. Add vinegar and eggs and bring back up to temperature. Split into two quart jars and top off with more vinegar if needed.


Based on the article The Ancient History of Deviled Eggs: (emphasis mine)

According to Apicius, a collection of Roman recipes believed to have been compiled sometime between the fourth and fifth century A.D., boiled eggs were traditionally seasoned with oil, wine or broth and served with pepper and laser (which was also known as silphium, a plant driven to extinction by the first century A.D.). Another recipe called for poached eggs to be dressed with soaked pine nuts, lovage (an herb of the parsley family with an anise, celery flavor), pepper, honey, vinegar and broth.