Vanessa’s Pickled Eggs

1 c. apple cider vinegar

1 c. water

1 T. salt

1 t. sugar

1 dozen eggs, hard boiled and peeled

3 jalapeños, sliced

Combine first four ingredients and boil just to dissolve the salt and sugar. Put eggs and sliced jalapeños in a 1/2 gallon jar. Pour hot liquid over the eggs and jalapeños. Let sit in the refrigerator for about 3 days before eating.