Step 1

Hard-boil the eggs on the stovetop, in an air fryer, or in an Instant Pot.

Step 2

Once they're cooked, immediately transfer them to a bowl of ice water to cool. Once cool, peel them.

Step 3

Peel and slice the garlic and thinly slice the onion.

Step 4

Wash the jars and lids thoroughly in hot soapy water and then leave to sit in boiling water for 10 minutes. Finally, leave them to air dry on a clean surface until completely dry.

Step 5

Combine the vinegar, water, sugar, salt, and pickling spice in a large saucepan and bring to a boil over medium-high heat.

Step 6

Once boiling, immediately reduce the heat to a gentle simmer and continue to heat, stirring often, until the sugar dissolves. Then remove it from the heat.

Step 7

Transfer the eggs, onion, garlic, and dill to the sterilized jar/s, ladling the pickling liquid (spices included) over them to immerse them entirely, leaving ½ inch (1cm) of headspace.For a spicy version: Add thickly chopped jalapeño (remove the seeds for a milder flavor) and/or red pepper flakes. Adjust the amount to preference.For pink eggs with beet: Add a few cooked beet chunks/slices to the pickling brine (with or without the pickling spices or extras, like onions and garlic).

Step 8

Give the jars a tap against the counter to release air bubbles. Wipe the jar rims with a clean cloth and secure the lids until fingertip-tight.

Step 9

Let the jars cool and transfer them to the fridge to pickle. The pickling time for eggs depends primarily on their size. For medium to large hen eggs, I recommend 5-7 days to allow the salty-vinegar brine to really penetrate the eggs and produce the best flavor. However, you can enjoy them in as little as a few hours.  When making pickled quail eggs, 1-2 days is more than enough for a well-developed pickle.