Begin by hard-boiling the eggs. Place them in a pot, cover with water, and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for 9-12 minutes. Remove the eggs and cool them in an ice bath for 5 minutes, then peel them under running water to prevent sticking.

While the eggs are cooling, prepare the jalapeños. Wearing gloves, slice them into 1/4 inch rounds. Remove seeds for a milder flavor if desired.

In a medium saucepan, combine apple cider vinegar, granulated sugar, jalapeño slices, and desired seasonings. Heat over medium heat, stirring gently until the sugar dissolves, about 3-5 minutes.

Grab a quart-sized jar and start layering the peeled hard-boiled eggs with the sliced jalapeños. Alternate layers of eggs and jalapeño slices until the jar is filled.

Carefully pour the warm brine over the eggs and jalapeños, covering them fully. Leave about a 1/4 inch of headspace at the top of the jar.

Seal the jar tightly with a lid and allow it to cool to room temperature, about 30 minutes. Once cooled, place the jar in the refrigerator.

For optimal flavor, let the Cowboy Candy Pickled Eggs pickle in the refrigerator for at least 5-7 days.