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Submitted by: Jason Keller from Carrollton, GA
Originally shared on the web 11/26/2021

1 doz. eggs, hard-boiled and peeled
1-quart wide-mouth canning jar and lid, sterilized
1-1/2 c. apple cider or apple juice
1/2 c. white vinegar
1 t. salt
1 t. pickling spices
6 thin slices onion
1 clove garlic, peeled

Pack eggs loosely into warm sterilized jar; set aside. Combine remaining ingredients in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Pour hot mixture over eggs in jar. If eggs aren’t completely covered by liquid, add a little more cider. Immediately add lid and refrigerate; chill before serving. Eggs may be sliced in half for serving. Keep refrigerated up to one month. Makes one dozen.