Pickled Eggs

Place the chicken eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until hard-boiled.

Transfer the hard-boiled eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs carefully and set aside.

In a medium saucepan, combine the white vinegar, sugar, salt, sliced onions, and pickling spices. Stir well to incorporate all ingredients.

Bring the brine mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Remove from heat and allow the brine to cool slightly.

Pack the peeled hard-boiled eggs tightly into clean, sterilized glass jars. Layer the sliced onions from the brine between and around the eggs.

Carefully pour the warm brine over the eggs, ensuring they are completely submerged. Leave about half an inch of headspace at the top of each jar.

Seal the jars tightly with lids and allow them to cool to room temperature. Refrigerate the sealed jars for at least 3-5 days before consuming to allow the eggs to fully absorb the brine flavors.