Hard-boil and peel the eggs

• Boil the eggs until hard-cooked, then cool them completely.
• Peel the cooled eggs.

Fill the jar with eggs and seasonings

• Place the peeled eggs in a large glass jar.
• Sprinkle the crab boil seasoning and red pepper flakes directly over the eggs.
• Add the garlic cloves and pickled jalapeños.

Make the pickling brine

• Combine equal parts white vinegar and water in a saucepan.
• Bring to a boil on the stove.

Pour the brine over the eggs

• Carefully pour the boiling brine into the jar over the eggs.
• Let it cool completely before closing the jar with its lid.
• Shake the jar to mix.

Pickle in the fridge

• Refrigerate the jar for seven days before eating.