Hard-boil eggs, then cool them in ice water
Peel the eggs completely
Sterilize a clean glass jar with a tight lid
Make a pickling brine with vinegar, water, salt, and optional sugar
Add spices if desired, such as peppercorns, garlic, dill, mustard seed, or chili flakes
Bring the brine to a boil, then let it cool slightly
Place the peeled eggs in the jar
Pour the warm brine over the eggs until fully covered
Seal the jar tightly
Refrigerate the jar
Wait at least 1 to 2 weeks before eating for best flavor
Keep the pickled eggs refrigerated at all times
Use within about 3 to 4 months for best quality