If you don’t have hard-boiled eggs ready, here's a quick method to prep them:

Place eggs in a saucepan and cover with cold water, about an inch above the eggs.

Bring to a rolling boil over medium heat.

Once boiling, turn off the stove, cover the pan, and let the eggs sit for 12-14 minutes.

Transfer the eggs to an ice bath for five minutes. This helps with peeling.

While your eggs are cooling, let’s whip up our brine. In a saucepan, combine:

3/4 cup raw, unfiltered apple cider vinegar

3/4 cup filtered water

1/2 cup plus 1 tablespoon organic cane sugar

1/2 teaspoon dried Mexican oregano

1 small bay leaf

1 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon whole black peppercorns

1 garlic clove

2 fresh jalapeños

1/4 small red onion

Bring the brine to a simmer over medium heat. Stir gently until the sugar dissolves. Once it simmers, remove it from heat and allow it to cool slightly.

Place your peeled hard-boiled eggs in a clean jar or container. Make sure the jar is large enough to hold all the eggs and the brine.

Pour the slightly cooled brine over the eggs. Ensure they are completely submerged. If you have trouble with the eggs floating, use a clean weight (like a small jar) to keep them down.

Cover the jar with a lid and place it in the fridge. Allow the eggs to pickle for at least 24 hours. For the best flavor, aim for three days. The longer they soak, the more flavorful they become.