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Put six eggs in a saucepan, cover with cold water and bring to a boil.
After two minutes, turn off the heat and leave for eight minutes.
Drain, put the eggs back in the pan, then cover again with cold water.
Once the eggs are cool enough to handle, peel them all.
Put the sugar and salt in a 500-600ml pickling jar, pour 150ml hot water over top and stir to dissolve.
Add the vinegar, then gently drop in the six peeled hard-boiled eggs and your chosen optional aromatics (use whatever you have).
Seal the jar, making sure the eggs are submerged, then refrigerate for up to a month.
They’re ready to eat immediately, but, to guarantee the best flavour, leave them to pickle for at least a few days.