Ingredients for 1 quart
10 eggs, hard-boiled and peeled
1 cup distilled white vinegar
½ cup apple cider vinegar
½ cup water
1½ tsp salt
1 tsp pickling spice
½ tsp red pepper flakes
½ tsp whole peppercorns
Directions
Add about 2 quarts of water to a 4-quart saucepan and bring to a gentle boil. Transfer cold eggs directly from the refrigerator to the boiling water and cook for 13 minutes.
Prepare a large bowl of ice water and transfer eggs directly from the pot to the ice water bath. Allow eggs to cool for 5 minutes. Carefully peel each egg and rinse. Add pickling spice, red pepper flakes, and peppercorns to the bottom of a clean, hot quart jar then add the eggs.
In a small sauce pan, add distilled white vinegar, apple cider vinegar, and salt then boil gently for 5 minutes. Remove from heat and pour over eggs (strain, if desired). Add white vinegar as needed to completely cover the eggs. Tightly seal the jar, invert it, and allow jar to cool for 1 hour. Transfer to the refrigerator, right side up.
Briefly invert jar periodically during pickling to redistribute the spices (if brine was not strained). Allow eggs to pickle for 3-6 days before serving.
Note: There are no approved methods for preserving eggs at room temperature and must be refrigerated at all times unless while serving.
