Step 1

Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).

Step 2

Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.

Step 3

Add spices and sliced veggies (onions/garlic/etc) directly into the jars.

Step 4

Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).

Step 5

Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.

Step 6

Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.

Step 7

Pickled eggs should last 3-4 months in the refrigerator.