Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover and let sit for 10 minutes.

Remove the eggs from the pot and place them in an ice bath to cool.

Once cooled, peel the eggs and set aside.

In a saucepan, combine the white vinegar, water, salt, sugar, black peppercorns, mustard seeds, garlic, and bay leaf.

Bring the mixture to a boil, stirring until the salt and sugar are dissolved.

Remove from heat and let cool slightly.

Place the peeled eggs in a clean mason jar.

Pour the pickling solution over the eggs, ensuring they are fully submerged.

Seal the jar and refrigerate for at least 24 hours before consuming for best flavor.