Vintage Pickled Eggs

Begin by placing the eggs into a saucepan and submerging them in cold water. Next, bring the water to a rolling boil before swiftly taking it off the heat source. Allow the eggs to sit in the hot water for 10-12 minutes, giving them time to cook thoroughly.

Remove the eggs from the hot water and give them a thorough rinse under cold running water to cool down. To loosen the shell, gently roll the eggs back and forth on a flat surface, then return them to the cold water for an extended period of up to 1 hour. This will enable the eggs to peel easily afterwards.

Transfer the peeled eggs into a large container or a wide-mouthed jar with a lid. Add pickled beets and their juice, followed by sliced onions. Cover the container and refrigerate for at least 24 hours or up to 2 days, allowing the eggs to absorb the flavors. Periodically turn the jar or stir it gently to ensure even coloration.

Finally, slice the eggs in half and arrange them on a serving tray.