Bring vinegar, pine nuts, sugar, crushed red pepper, salt, and bay leaves to a boil in a small saucepan over high. Reduce heat to medium-low; simmer until nuts are translucent around edges, 20 to 25 minutes. Chill for 1 day or up to 3 days before serving. Store, refrigerated, in an airtight container for up to 2 weeks.
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