Place the eggs in a medium sized bowl and set aside.

In a small pot, combine vinegar, garlic, mustard seeds, peppercorns, jalapenos, bay leaf and sugar. Bring to a boil and reduce heat to low. Let simmer for 8-10 minutes.

Remove from heat and pour the liquid over the eggs. Make sure all of the eggs are evenly coated with the brine.

Cover the bowl with plastic wrap and let sit in the refrigerator for at least 3 hours, or overnight.

After the eggs have marinated, remove them from the brine and place into sterilized mason jars. Add extra jalapeno slices if desired.

Fill each jar with enough of the brine to completely submerge all of the eggs, adding a teaspoon of salt to each jar.

Securely close lids and store in the refrigerator for up to two weeks.