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 to a simmer over medium heat, stirring until the sugar and salt dissolve.
3. Peel and jar the eggs: Once the eggs are cooked, drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs and place them in a clean glass jar.
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