Place eggs in a saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to the boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterilised containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
if i put the eggs in a sterile jar and vacuum sealed it, would i be able to store them out of the fridge? - 15 Jan 2012
Altered ingredient amounts.
I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain, which made the eggs a nice light "tea" colour. I also added about 2 teaspoons of salt and about 4 tbsp of sugar. Next time I'm going to double the sugar, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)! - 29 Sep 2008