Once the boiled eggs have been peeled and cooled, place them in a pint jar that has been washed in very hot water. Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
Reduce the heat to a simmer and cook gently for 10 minutes. Remove the pan from the heat and allow the liquid to cool.
Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid. Store in the refrigerator for a minimum of two days before using.