Germans from Russia - Pickled Eggs

"The giant jar (9 inches tall) is from Lorraine Kurle, my husband's mom who is 95. I wanted to show her that we are still using those two large "Ball" jars that she gave us. Her mother gave those to her, Wilhelmina Mauch, born Feb, 14, 1897 in Java, SD. I should have used 24 eggs instead of 12 in that jar!

A couple of observations:

1. I used a small yellow onion sliced thinly into half-moons. Perhaps 1/2 of an onion would have been enough, but I did find that for a quart jar, I could only fit 10 eggs (large size) into the jar comfortably.

2. This recipe actually makes enough brine to fill 2 quart-sized jars with at least 10 large eggs each.

In any case, here's how it went; I apologize for the poor-quality cell phone camera photos.

Here are "the goods," except for the eggs:

I only had a pint of apple cider vinegar, so I used 1 cup of white wine vinegar to make up the difference. I tasted the wine vinegar, and it had a nice flavour that seemed to compliment the apple cider vinegar.

Here are the onions and garlic, sliced and ready in the jar:

As I said, this was 1 small onion, sliced into half moons; however, I suspect that 1/2 of an onion might have been enough. No worries, either way; pickled onions are good, too!

Here is the brine, ready to be heated up:

I really liked the flavour of this brine; sweet, tart, spicy and aromatic. This was a great formula, in my opinion.

Here are the eggs, after boiling and peeling:

As I said, I could only get 10 eggs into the jar comfortably, and it was a tight fit, at that.

Here are the finished eggs in the brine and in the jar:

There was enough brine left over for another jar of eggs, so I boiled up 8 more (since I already had 2 extra) and filled a second jar.

We'll find out in a few days if this experiment was a success, but I suspect that I'll have some good things here. I think I still have a small package of Hungarian kolbász, which might make a great companion for these eggs, along with some good, sharp Cheddar or some other cheese, for a farmhouse-style dinner sometime in the near future.

Time will tell - until then, how about if a few of you guys give this a go, and let me know what you think?