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Boil and peel eggs. Choose your method.
Place vinegar, water, salt, and sugar in a saucepan and bring to a simmer. Turn off heat and cool slightly.
To each quart jar, add 1 garlic clove, 1/8 teaspoon red pepper flakes (optional), a few onion slices, a few jalapeno slices, and 3 eggs. Repeat each layer with onions, jalapenos, and eggs. Continue until the jar is full. (I was only able to get 11 eggs in each jar because my eggs were large)
Pour the liquid over the eggs and seal the jar. There should be enough liquid for 2-quart jars.
Refrigerate at least 3-4 days before eating. These eggs will last for 1-2 months in the refrigerator. Mine never last that long. :)