A basic recipe for pickled eggs includes hard boiled, peeled eggs and a pickling solution that can vary from spicy to sweet and sour to dill flavored. Vinegar, salt and sugar are common ingredients in the pickling solution.
Begin by placing a layer of eggs in a sauce pan, adding cold water to 1 inch above the level of the eggs, covering the pan with a lid and bringing the water and eggs to a boil. Simmer the eggs for 15 minutes, remove from heat and allow the eggs to cool, then rinse under cool water while peeling.
A simple pickling solution includes vinegar, white or brown sugar, pickling spice, garlic salt and table salt. Incredible Edible Egg features a recipe that also uses beet juice to create a ruby-colored egg perfect for special events. Other solution recipes add dill weed, mustard seed, onion and garlic for a dilled pickled egg variation. Combine the desired ingredients in a large pot and bring to a boil.
While the pickling solution is boiling, place the peeled eggs in a large jar with a tight-fitting lid. Quart-sized canning jars or re-purposed commercial pickle jars work well for pickled eggs. Pour the hot pickling liquid over the eggs, ensuring they are adequately covered. Refrigerate the eggs, and allow one to four weeks for the solution to permeate through the eggs for the best flavor.