For the bath I did, I doubled this recipe – we had a lot of eggs from my friend’s farm that I promised to use up.

First, put the eggs in a pot, cover with cold water and bring to a boil. One they are at a boil, remove immediately from heat, cover, and let sit for 10 minutes.

Cool the eggs under cold running water, then peel.

In a medium sized pan, combine water, vinegar, pickling spice an garlic. Bring to a boil then remove from heat.

Place slices of raw onion at the bottom of sterilized canning jars. Add as many eggs as will comfortably fit in your jars.

Ladle the hot brine over the eggs, leaving almost no head space {I like to try to make sure I get a good amount of spices and a few chunks of garlic in each jar}.

Screw lids on tightly and refrigerate for 8-10 days before eating.