Preparation

• Gather all ingredients and equipment needed for the pickling process.
• Using an Instant Pot or stovetop, hard-boil the eggs. Once cooked, transfer them to ice water to cool completely before peeling to ensure an easy peel and preserve texture.
• Wearing gloves for safety, slice the jalapeños into ¼-inch thick rounds, adjusting the heat level by including or removing seeds according to taste preference.
• In a saucepan, combine cider vinegar, brown sugar, cayenne pepper, salt, and the sliced jalapeños. Heat gently, stirring until the sugar dissolves completely, then remove from heat.
• Peel the cooled hard-boiled eggs and layer them alternately with the jalapeño slices in a clean quart-sized jar.
• Pour the warm brine over the eggs and jalapeños in the jar, ensuring the eggs are fully submerged to properly pickle.
• Let the jar sit at room temperature for 30 minutes to cool. Then seal tightly and refrigerate.
• Allow the eggs to pickle for 5-7 days in the refrigerator before enjoying to develop the full sweet and spicy flavor.