Sweet Pickled Eggs

Recipe View 15 mins Carefully place the eggs in a large saucepan and cover completely with cold water. Ensure there's about an inch of water above the eggs. Bring to a rolling boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Cook for precisely 10 minutes. (Time Estimate: 15 minutes)

Recipe View 10 mins Immediately drain the hot water and run the eggs under cold running water until they are cool enough to handle. Gently peel the eggs, being careful not to damage them. (Time Estimate: 10 minutes)

Recipe View 5 mins In a separate saucepan, combine the white wine vinegar, water, granulated sugar, and kosher salt. Heat over medium heat, stirring until the sugar and salt are completely dissolved. Allow the brine to cool slightly. (Time Estimate: 5 minutes)

Recipe View 0 mins In a sterilized 2-quart jar, layer the peeled eggs and sliced onion rings, ensuring even distribution. Leave about 1 inch of headspace at the top of the jar.

Recipe View 0 mins Gently stir the cheesecloth bag containing the pickling spices into the brine to infuse the flavors. Carefully pour the brine over the eggs and onions in the jar, leaving about 1/4 inch of headspace. Ensure all the eggs are submerged.

Recipe View 14 mins Wipe the rim of the jar with a clean, damp paper towel to ensure a proper seal. Place a sterilized lid on the jar and tighten the ring. Refrigerate for at least 1 to 2 weeks before serving to allow the flavors to fully develop. (Time Estimate: 14 days)

Recipe View 0 mins Serve the Sweet Pickled Eggs chilled, as part of a charcuterie board, with sandwiches, or as a tangy snack.