Write an article based on this "Sterilize the jars in the oven. Boil and peel the eggs. Prepare the brine. Place the eggs and the brine in the sterilized jar and seal tightly."
Canning jars are the easiest containers for pickling eggs. They can be ordered online or bought at kitchen-supply stores. They are designed to seal tightly, preventing any contaminants from entering the jar. It is important that the canning jars are sterile to prevent the risk of disease.  Wash the jar in hot, soapy water and rinse well. Then place the jars on a cookie sheet in the oven at 140 °C (284 °F) for 20-40 minutes. The eggs and pickling brine should be added as soon as the jars are removed from the oven. Place the eggs in a pan and add cool water. There should be about 1.0 inch (2.5 cm) of water over the eggs. Bring the water to a boil, then remove the pan from the heat and cover. Let the eggs simmer in the water for 14 minutes. If you are using extra-large eggs, let them simmer for 17 minutes.  When they are done simmering, rinse the eggs with water to cool them down. Then remove the shells to prepare the eggs to be pickled. For ideal results, add the brine as quickly as possible.  A basic pickling recipe uses 1.5 cups (350 mL) water, 1.5 cups (350 mL) distilled white vinegar, 1 crushed garlic clove, 1 tablespoon (15 mL) pickling spice, and 1 bay leaf.  To prepare the brine, mix the water, vinegar, and pickling spice in a medium saucepan and bring them to a boil. Mix in the bay leaf and the garlic. Turn down the heat and let the brine simmer for 10 minutes. Immediately place the jars into the refrigerator. The eggs will need to be refrigerated in the brine for 1-2 weeks before they are ready to be eaten. A 1 US quart (950 ml) jar will hold about 12 medium-sized hard-boiled eggs.