Tavern-Style Picked Eggs can be found in most Taverns and Pubs all over the state of Wisconsin for years. No doubt these tasty, hard-boiled, pickled eggs can be traced back to German ancestors.
In a large sterilized gallon-size glass jar, place peeled hard-boiled eggs, red pepper flakes, bay leaves, garlic cloves and sliced green onions. Set aside.
In a medium saucepan combine, sea salt, celery seed, pickling spice, sugar, white vinegar, apple cider vinegar and water. Bring to a boil. Pour boiling mixture over eggs in glass jar, cover eggs completely. Seal jar and let sit undisturbed until room temperature. Refrigerate for up to three weeks.