Place the eggs in a saucepan. Add just enough water to the pot to cover the eggs by an inch.
12 large eggs
Bring the water to a boil. Cover with a lid and turn off the heat. Let sit for 12 minutes, until hard-boiled.
Drain the eggs and transfer them to a bowl of ice and water. Let them chill for 15 minutes.
Add the garlic cloves and bay leaves to a sterilized 1 quart jar. Shell the eggs and place them in the jar.
3 cloves garlic, 2 bay leaves
Add the vinegar, sugar and salt to a saucepan and bring to a boil. Stir until the sugar and salt is dissolved.
2 cups white vinegar, 1 tablespoon sugar, 2 teaspoons pickling salt
Remove from heat and ladle the liquid into the jar over the eggs, making sure they are completely covered.
Let cool for 30 minutes to 1 hour.
Seal the jar and transfer it to the refrigerator. Let them sit in the refrigerator for at least 24 hours before eating. The pickled eggs must stay refrigerated for food safety purposes.
Notes
For a simple variation you can replace some of the white vinegar with balsamic vinegar or apple cider vinegar to give the eggs some color and slightly different flavor.
If you are pressed for time, you can buy pre-cooked/peeled eggs but keep in mind that it’s cheaper to make them from scratch and you can support local by purchasing farm eggs.
For a spicy version, add 1 or 2 Thai red chili peppers to the jar or some red pepper flakes.
Let them sit in the refrigerator for at least 24 hours before eating so they can soak up the delicious vinegar flavor and tang. Wait longer for stronger flavor.
The pickled eggs must stay refrigerated for food safety purposes. They should be eaten within 3 to 4 months for best results.