Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
Brine: Bring vinegar, water and salt to a boil, remove from heat.
Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.