Gather ingredients: eggs, vinegar (white or apple cider), water, salt, sugar (optional), pickling spices (mustard seeds, peppercorns, bay leaf, garlic, dill, chili flakes)
Prepare eggs: place eggs in a pot and cover with cold water by 1–2 inches
Boil: bring to a boil, then reduce to a steady simmer for 9–12 minutes (for hard-boiled)
Cool: drain and rinse under cold water, then cool completely in the refrigerator
Peel: crack shells and peel carefully (peel under running water if needed)
Sterilize jars: wash jars and lids; heat jars in boiling water or run through a dishwasher cycle, then keep warm until packing
Make brine: combine vinegar, water, salt, and sugar (if using); add pickling spices in a spice bag or directly to the pot
Heat brine: bring to a boil, then simmer 5 minutes
Pack jars: place peeled eggs into sterilized jars
Add brine: pour hot brine over eggs, leaving about 1/2 inch headspace
Remove air bubbles: gently tap or stir with a clean utensil; add more brine if needed
Seal: add lids and tighten
Chill: refrigerate at least 24–48 hours before eating
Store: keep refrigerated; use within 1–3 months for best quality (longer if kept consistently cold and jars remain sealed)