Cook your eggs. For perfect hard-boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
12 large eggs
Once the eggs are cool enough to handle, peel off their shell and set them aside.
You will need a large clean jar ready to place your fresh hard-boiled eggs in. Make absolutely sure that this jar will fit in your fridge the worst thing would be to have to transfer everything into something smaller.
In a medium saucepan over medium-high heat, bring all the ingredients, aside from the eggs, to a boil. Once boiling, reduce the heat to medium-low and allow it to simmer for 5 to 7 minutes. The mixture is ready when your kitchen is filled with a strong dill aroma.
1 red onion, Small bundle of fresh dill, ½ teaspoon mustard seeds, 1 clove garlic, 1 ¼ cup apple cider vinegar, ¾ cup water, 2 teaspoon salt
Pour the mixture into the jar, add the hard-boiled eggs and allow it to cool for several minutes. Once cool enough, refrigerate. Your eggs will need anywhere from 2 to 3 weeks time to pickle. Once ready, though, they will stay good for quite a long time.