Begin by boiling large eggs. Place them in a pot and cover with cold water. Bring it to a gentle boil over medium heat, then reduce to a simmer for 10-12 minutes. Once cooked, transfer the eggs to an ice bath for 5 minutes to stop the cooking process.

In a medium saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, 2 tablespoons of salt, and 2 tablespoons of a sugar substitute. Heat the mixture over medium heat, stirring gently until the salt and sugar dissolve completely. Once dissolved, add spices like 1 tablespoon of black peppercorns and 1 clove of minced garlic, then bring the brine to a simmer for 5 minutes and remove from heat.

Carefully peel each egg and place them upright in a clean, sterilized jar. Pour the hot brine over the eggs until they are fully submerged.

Seal the jar tightly with a lid and allow it to cool to room temperature for about 30 minutes. Once cooled, place it in the refrigerator. Let the pickled eggs sit for at least 24 hours.

After a day of marinating, your pickled eggs are ready to be enjoyed! Use a clean fork to remove the eggs from the jar whenever you want a tangy snack.