The steps are very easy. But wait at least one week before you eat them. They can keep in your refrigerator for several months. So, a good strategy to take advantage of grocery store sales.
I used a dried pickling spice blend, containing mustard seed, coriander, bay leaves, peppercorn, dill seed, fenugreek, cinnamon, ginger, allspice, cayenne and cloves
In a glass jar, I added 2 tablespoons of pickling spice blend. In a 2-cup measuring cup, I blended 1 cup white vinegar, 1/2 cup water and 2 tablespoons salt. I then added 12 boiled (and peeled eggs) to the jar. I filled it to the top with the white vinegar-salt liquid. I tapped the side of the jar with a wooden spoon to get the entrained air bubbles out. Then I closed the container and placed it in the fridge
Here’s a nifty little tool I bought for almost no cost at a dollar store
Makes perfect slices each time! Works great with small avocados, too
Makes your pickled egg slices look perfect