Trying some pickled eggs today.  Being lazy, I used store bought hard boiled eggs, because I hate peeling them.  

First, sanitize a wide mouth, quart sized canning jar. Place the open jar and lid in a large pot and boil at least 5 minutes.  Remove and empty the jar, and fill with hard boiled eggs. All 12 eggs should fit easily in the jar with plenty of room for brine. Set aside.

Next, I whipped up a quick brine. 

• 1 cup water
• ½ cup white vinegar
• ½ cup cider vinegar
• Scant ¼ cup kosher salt (I would use less next time, maybe half)
• 1 tsp Himilayan pink salt
• 2 tbsp crushed garlic
• 1 tsp dill seed
• 1 tsp yellow mustard seed
• 1 tsp celery seed
• 1 tsp coriander seed
• 1 tsp black pepper corn
• ½ tsp crushed red pepper flakes

Combine the brine ingredients in a small saucepan and simmer 5 minutes. Pour over eggs packed in the sanitized quart jar. Seal the jar and allow to cool. You may process the jar by boiling for 5 minutes of you plan to keep the eggs for more than a couple weeks. Refrigerate for 48 hours or up to 3 weeks. Flavor will improve with time.