Hard boil eggs, peel and set aside.
Boil vinegar, water and salt in a large pot. Remove from heat and set aside.
Peel garlic cloves, add them to your jar, along with the chili pepper and turmeric.
Add ½-1 cup brine to the jar.
Layer your eggs into the jar, packing them tightly, but not so tight that the whites break or crack.
Pour remaining brine over the eggs until they’re covered completely.
Add lid and refrigerate for 2 weeks.
Enjoy as-is, or in all your favorite recipes.