To make canned pickled eggs, boil and peel 12 eggs, submerge them in brine and refrigerate them. They should be ready to eat in about three weeks. Canned pickled eggs must be refrigerated at all times and cannot be safely stored at room temperature..
Pick a pinhole in the large end of a dozen eggs, and arrange them in a single layer on the bottom of a large pot. Cover the eggs with 1 inch of water, set the pot on the stove, cover it, and bring the water to a boil. As soon as it boils, remove the pot from the heat, and keep the lid on for about 15 minutes. Remove the lid, transfer the eggs to a large bowl of ice water, and leave them there for one minute. Set the pot back on the stove, and bring the water to a simmer. Transfer the cooled eggs into the water, wait 10 seconds, and then lift them out. Peel the eggs immediately, and set them aside. Discard the shells.
Empty the pot and return it to the hot burner. Add 1 1/2 cups vinegar, 1 cup fresh water, 3/4 teaspoon dried dill, 1/4 teaspoon ground white pepper and 3 teaspoons salt. Stir the mixture, then add 2 teaspoons whole mustard seeds, 1/2 teaspoon minced fresh onion and a peeled garlic clove. When the brine boils, turn the heat down and simmer it for 5 minutes.
Use a slotted spoon to transfer the peeled eggs to a large canning jar. Pour in enough brine to cover the eggs, screw on the jar lid, and set it in the refrigerator. The eggs take about three weeks to pickle.