Directions

1. Begin by boiling your eggs for 8 minutes. After boiling, immediately plunge them into ice-cold water for 5 minutes. This will stop the cooking process and make peeling easier.
2. While the eggs are cooling, combine the white vinegar, malt vinegar, water, sugar, bay leaves, black peppercorns, and salt in a medium-sized pot. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved.
3. Once the eggs are cool, gently peel them and place them in a clean and sterilised jar.
4. Pour the warm pickling liquid over the peeled eggs, ensuring they are fully submerged. Seal the jar and leave it to cool to room temperature.
5. After the jar has cooled, refrigerate it. It's best to leave the eggs to pickle for at least overnight, but the longer they sit, the more flavorful they will become.
6. Once opened, consume the pickled eggs within one week for the best quality and safety.