How to Pickle Hardboiled Eggs
- 1). Combine the vinegar, water and salt in a saucepan. Stir in the minced garlic and onion.
- 2). Heat over medium-high heat until the pickling solution comes to a full boil. Reduce the heat to medium and simmer for five minutes.
- 3). Place the peeled hard-boiled eggs in a clean quart-size canning jar. Approximately a dozen eggs fits in a single jar.
- 4). Pour the hot pickling solution over the eggs. Leave ½ inch of space at the top of the jar.
- 5). Screw the lid onto the jar. Place the jar in the refrigerator.
- 6). Leave the jar unopened in the refrigerator for two to three weeks, allowing the pickling solution to fully penetrate the eggs. Store the eggs in the refrigerator for up to three months.
