My sister told me an easy way to make pickled eggs. She uses a large jar with a regular style lid because they go through them quickly. If you figure you’ll have yours longer, probably best to use a jar with a sealer lid. You can make larger or smaller quantities, just adjust your ingredients accordingly.
Hardboil 12 eggs. Peel and prick all around with fork. Half fill a sterilized jar (1 qt size) with white vinegar, 1 tbsp salt, 2 tbsp sugar. Shake to dissolve. Add eggs, and add vinegar to fill jar to top. Put lid on and let sit a week.
The photo came from Everything Eggs with Wendi Hiebert, where you can get lots of egg recipes and information.