4 doz. eggs
4 large jalapeno peppers
4 cloves garlic or 1 tsp. garlic powder
1 qt. colored distilled vinegar (not cider vinegar)
1 1/2 qt. water
1/2 c. salt

Boil eggs. Peel. Place in 5 quart jars. Mix remaining ingredients. Heat. Pour over eggs and cap. When cool, store in refrigerator. Store at least 5 days. The longer they set the better they are.