Submerge your fresh farm eggs in a pot filled with water. Bring to a vigorous boil and let them cook for 2 minutes for the perfect yolk consistency.

Remove the pot from heat, cover it, and allow the eggs to steep for 8 minutes.

While the eggs are steeping, combine sugar, salt, minced garlic, crushed red pepper flakes, fresh lime juice, and white vinegar in a large bowl. Mix well until the sugar dissolves.

Transfer the eggs to a bowl of cold water. Once cool enough to handle, peel each egg gently.

Place the peeled eggs in a quart jar; pour the prepared brine over them, ensuring they're completely submerged.

Seal the jar and shake gently to distribute the brine. Place in the refrigerator and let the eggs pickle for at least one week.