Pickled Eggs

Hard-boil the eggs: Place eggs in a large pot and cover with cold water by 1-2 inches. Bring to a rolling boil over high heat.

Once boiling, remove from heat, cover, and let stand for 12 minutes for large eggs.

Transfer eggs to an ice water bath and let cool for 10 minutes. This stops cooking and makes peeling easier.

Peel eggs carefully under cool running water and set aside. Pat dry.

Prepare the pickling brine: In a medium saucepan, combine vinegar, water, sugar, salt, and pickling spices.

Add sliced onions to the brine mixture and bring to a boil over medium-high heat, stirring until sugar dissolves.

Reduce heat to low and simmer for 5 minutes to infuse flavors and soften onions.

Remove from heat and let cool slightly (about 10 minutes).

Pack the jars: Place 2-3 garlic cloves and 1-2 bay leaves in the bottom of a clean 1-quart mason jar.

Layer in the peeled hard-boiled eggs, alternating with some of the cooked onion slices and fresh dill sprigs.

Pour the warm pickling brine over the eggs, ensuring they are completely covered. Leave about ½ inch headspace.

Gently tap the jar to release air bubbles and add more brine if needed to cover eggs completely.

Wipe jar rim clean and seal with lid.

Let cool to room temperature, then refrigerate immediately.

Allow eggs to pickle for at least 3-7 days before eating for best flavor development. The longer they sit, the more the brine penetrates.

Store in refrigerator for up to 1 month. Always use clean utensils when removing eggs to prevent contamination.

Serve chilled as a snack, slice onto salads, or use in egg salad for extra tang.