Boil eggs for 17 minutes, place in an ice bath for 5 minutes, and peel. Set aside to cool.
In a medium saucepan, over medium heat, add vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved, remove immediately from the heat and cool.
In a clean quart sized mason jar place jalapeno, dill, onion, and garlic. Add 3 eggs to the jar followed by the remainder of the jalapeno, dill, onion, and garlic. Add the other 3 eggs and continue one more time until the jar is full.
Once the solution has cooled, pour it over the top of the eggs gently.
Secure with a jar lid and place into the fridge for 5-7 days until cured.