Tavern-style pickled eggs are made with 1 cup of cider vinegar, 1/4 cup of salt, a bay leaf, a whole clove and a red beet, as well as 1 1/2 teaspoons of whole black peppercorns, 1 1/2 teaspoons of mustard seeds and 1/2 teaspoon of red pepper.
Boil the eggs in a pot of water. Remove the pot from the flame and let the water and eggs cool for about 9 minutes. Place the eggs in a bowl filled with ice water. Peel the eggs and set them aside.
In a saucepan, combine 2 cups of water, the vinegar, salt, bay leaf, clove, peppercorns, mustard seeds, red pepper flakes and smashed garlic. Heat the mixture until the salt has completely dissolved. Grate the beet and add it to the saucepan. Let the ingredients cool to room temperature. Place the eggs in a large glass jar and pour the beet mixture over them. Seal the jar and marinate the eggs for two days.
Another recipe for tavern-style pickled eggs requires boiling 2 bay leaves, 2 sliced beets, 2 tablespoons of horseradish, 1 tablespoon of sugar and salt, and 2 cups of vinegar in a saucepan with 4 cups of water. Let the ingredients simmer for 15 minutes. Add a half-head of chopped cabbage and 3 cloves of mashed garlic. Let cool.
Place the eggs, a handful of dill and sliced sweet onion in a jar and pour the brine over them. Let the ingredients pickle for one to three days.