Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat, letting them sit for about 10-12 minutes.

While the eggs are cooking, fill a bowl with ice and cold water to prepare an ice bath.

Once the eggs have cooled for a few minutes in the ice bath, gently tap them to crack the shell and peel under running water.

In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Bring to a boil, stirring until the sugar and salt dissolve.

Pack the peeled eggs tightly in a heatproof jar without breaking them. Pour the hot brine over the eggs, ensuring they are fully submerged.

Seal the jar tightly with a lid and allow it to cool to room temperature.

Once cooled, place the jar in the refrigerator and let the eggs pickle for at least 24 hours.

After the pickling period, the eggs are ready to be enjoyed!