How and Why to Pickle or “Can” Eggs

Sterilize jars: Use wide-mouth quart jars or pint jars. Wash and sterilize thoroughly.

Prepare brine: Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, then simmer for 5 minutes. Add seasonings as desired.

Pack jars: Place peeled eggs into the jars. Add garlic, herbs, or spices between layers.

Add hot brine: Carefully pour the hot brine over the eggs, leaving 1/2″ headspace.

Seal and cool: Seal jars with clean lids. Let them cool, then refrigerate.

Wait and enjoy: Wait at least 7 days before eating for full flavor. Keep refrigerated and use within 3–4 months.