Preparation Steps

• Place eggs in a large saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.
• Once boiling, remove the pan from the heat, cover, and let stand for 10-12 minutes.
• Drain the eggs and immediately plunge them into an ice bath to stop the cooking process. Let them cool completely.
• Peel the cooled eggs and set aside.
• In a medium saucepan, combine the white vinegar, water, sugar, salt, red pepper flakes, black peppercorns, smashed garlic cloves, and bay leaves. Bring to a boil over medium heat, stirring to dissolve the sugar and salt.
• Pour the hot brine into a clean jar or container. Add the peeled hard-boiled eggs, ensuring they are fully submerged in the brine.
• Seal the jar and refrigerate for at least 24-48 hours before serving. The longer they marinate, the spicier they will become.