Choose Variation: This recipe makes four different variations. Choose your recipe from above before you start. All four types have the same instructions.

Steam the eggs: Bring 1 inch of water to a boil in a stockpot. Place eggs in a steamer basket above the water (water should not touch the eggs). Cover and steam for 12 minutes. Transfer immediately to an ice bath until cold.

Peel the eggs: Tap and roll on a counter to crack the shell, then peel under cool running water for easiest removal.

Jar Eggs: Pack into wide-mouth quart jars. 9–10 eggs per quart. Don't overpack.

Make the brine: In a small saucepan, combine the liquids (vinegar plus water or beet juice), salt, and sugar. Heat gently over medium until salt and sugar dissolve completely. Remove from heat.

Season: Add aromatics and spices directly to the jar with the eggs (sliced onion, garlic, jalapeño, whole spices, dill, etc.).

Add Brine: Pour the warm brine over the eggs, leaving ¼ inch headspace. Make sure all eggs are submerged.

Lid Jars: Cap with a plastic lid (not a metal canning lid). Allow to cool slightly, then refrigerate.

Pickling Time: Wait at least 24 hours before eating. For best flavor, wait 1–2 weeks. Flavors continue to develop for up to a month.