instructions:
1. Hard-boil the eggs:
Place the eggs in a large pot and cover them with cold water. Bring the water to a rolling boil, then cover the pot and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes.
2. Prepare the pickling liquid:
In a medium saucepan, combine the vinegar, water, sugar, pickling salt, red pepper flakes, turmeric powder, mustard seeds, and black peppercorns. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt completely dissolve.
3. Peel and jar the eggs:
Once the eggs are cooked, drain the hot water and immediately transfer them to a bowl of ice water to stop the cooking process. Peel the eggs and place them in a clean glass jar.
