A "pickled" food has been soaked in a solution of brine or vinegar, which acts as a preservative. Pickled eggs, kept refrigerated, can last for weeks or even months. Serve pickled eggs over salads, as an appetizer or as a garnish on a main dish.
Hard boil your eggs and peel them.
Put the peeled eggs in the jar. You can usually fit a dozen eggs in a large pickle jar. It does not matter if the eggs are cold or still warm when you put them in the jar.
Fill the jar with cider or white vinegar, completely covering all of the eggs. Put the cover on and stick the jar in the refrigerator. In as little as one day the eggs will start to be pickled. In three days they will be pickled right down to the yoke.