Ingredients:

  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2-3 fresh jalapeños, sliced
  • 1 clove garlic, minced
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • 6 large eggs

Instructions:

  1. Place eggs in a medium saucepan and cover with water. Bring to a rolling boil over medium-high heat.
  2. Once boiled, cover the pan, remove from heat, and let sit for 10-12 minutes.
  3. While eggs are cooking, fill a bowl with ice water.
  4. Using a slotted spoon, transfer boiled eggs to the ice water. Let them cool for at least 5 minutes.
  5. In a medium saucepan, combine vinegar, water, sugar, salt, jalapeños, garlic, and spices. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly.
  6. Once cooled, gently crack and peel the eggs under cold water to remove shells.
  7. Place peeled eggs in a sterilized glass jar, layering them with sliced jalapeños.
  8. Carefully pour the pickling solution over the eggs until they are fully submerged.
  9. Seal the jar with a lid and refrigerate for at least 30 minutes before serving.