Emily's Pickled Eggs

Recipe View Prepare Ingredients: Gather all your ingredients and have them within reach. (5 minutes)

Recipe View Cook the Eggs: Gently place the eggs in a large saucepan and cover with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat. Cover and let the eggs sit in the hot water for 10-12 minutes. (15 minutes)

Recipe View Cool and Peel: Transfer the cooked eggs to a strainer and rinse under cold running water for about a minute to halt the cooking process. Return the eggs to the pot, fill with cold water, and let them cool until they are easy to handle, approximately 2-3 minutes. Carefully peel the eggs and place them in a clean, 1-quart wide-mouth jar. (10 minutes)

Recipe View Prepare the Brine: In a separate saucepan, combine the white vinegar, water, salt, pickling spice, and peppercorns. Reserve a few slices of the onion for later. Bring the mixture to a vigorous boil. (5 minutes)

Recipe View Infuse the Eggs: Carefully pour the hot brine over the peeled eggs in the jar, ensuring they are fully submerged. Place the remaining onion slices on top of the eggs. Seal the jar tightly. (2 minutes)

Recipe View Cool and Refrigerate: Allow the jar to cool to room temperature, which should take about an hour. Then, transfer the jar to the refrigerator and let the eggs pickle for at least 3 days before serving. This allows the flavors to fully meld and penetrate the eggs. (72+ hours)