Pickled Eggs

day 1

• 12 hard boiled eggs peeled and cooled
• 2-3 sprigs fresh dill
• 1 clove garlic
• 1 1/2 cups white vinegar
• 1 1/2 cups of apple cider vinegar
• 1 cup water
• 1 teaspoon coarse salt
• 1 large onion thinly sliced
• 1 bay leaf
• ⅓ cup sugar
• 4 teaspoons pickling spices
• 1 teaspoon of Sazón

Instructions

1. Place all ingredients except eggs, garlic, and dill in a saucepan.
2. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
3. Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
4. Pour the liquid over the eggs and seal the jar.
5. Refrigerate at least 3-4 days before eating (1 week is best).