Many people have heard of pickled eggs but don't really understand what they are. Pickled eggs are really just a version of hard-boiled eggs that have been preserved in a solution made up of vinegar, water and spices. These eggs are stored in a sealed jar and can last for several months without being refrigerated.
Fill the pressure cooker (with the weight removed) with water and bring to a boil. Place uncooked eggs in the steamer tray of the pressure cooker. Place the lid on the cooker and cook for 8 to 10 minutes (any more will overcook the eggs). Carefully remove the eggs from the pressure cooker to cool. Pour the water out of the pressure cooker.
Place the eggs in the refrigerator to cool completely. Once cool, carefully peel the eggs, discarding the shells. Mix the ingredients for the pickle brine according to the recipe. Pour the brine into the pressure cooker. Cook over high heat until the brine boils. Add the eggs to the boiling brine.
Secure the lid on the pressure cooker and reduce the heat to low, so that the liquid simmers. Allow to simmer until the eggs are completely pickled (approximately one hour to an hour and a half, checking after the first hour; the brine and eggs should be a very deep colour, but you may have to taste a small sample to be sure). Store the pickled eggs in a sealed jar that has been sanitised with the pressure cooker previously. The pickled eggs are ready to eat immediately upon cooling.