I do two cups vinegar, 1 cup water, 2 tablespoons sugar and two teaspoons kosher salt.

I add red pepper flakes for heat and some peppercorns and bring that to a boil.

I layer eggs with garlic, habaneros and dill in the jar and fill it up with the vinegar mixture.

Let it sit for three days to pickle and use it within a month or so.

In my experience, if you let them sit in the vinegar too long, they start to get rubbery.