Spicy Jalapeño Pickled Eggs Meal Prep

Instructions:

1. Place eggs in a single layer at the bottom of the pot and cover with 1 inch of water. Add salt and bring to a rolling boil.
2. Once boiling, remove from heat, cover with a lid, and let sit for 12 minutes.
3. Immediately plunge eggs into an ice bath for 10 minutes. Gently crack the shells and peel under cool running water.
4. Combine white vinegar, apple cider vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar and salt have completely dissolved, then remove from heat.
5. Sanitize a quart mason jar. Layer the sliced jalapeños, smashed garlic cloves, peppercorns, and red pepper flakes at the bottom.
6. Carefully pack the peeled eggs into the jar in a single layer.
7. Pour the hot pickling brine over the eggs until they are completely submerged. Seal the jar tightly and let it cool to room temperature on the counter.
8. Transfer the jar to the refrigerator to marinate for at least 24 hours, up to 72 hours.