Empty and thoroughly clean the jar. Set aside to dry.

Hard boil eggs and set aside to cool.

Peel garlic and cut off ends. Reserve a handful of small to medium cloves for pickling. Chop the remainder and set aside.

Finely chop red onion.

Peel and finely chop ginger.

Slice jalapenos in half and remove seeds. Finely chop and set aside.

Slice habanero peppers into rings, if used, and set aside.

Crush peppercorns using mortar and pestle or other means.

Peel eggs and arrange in jar. Place reserved garlic cloves around eggs.

In a large saucepan over medium heat, add the vinegar, salt, and sugar. Heat and stir until the majority of the salt and sugar is dissolved. Add the crushed peppercorns, garlic, and ginger. Continue to stir as the mixture heats. Add the onions and peppers.

Bring to a boil, stirring regularly. Reduce heat to low and simmer for 5 minutes.

Remove mixture from heat and allow to cool.

Once cooled, pour the mixture over the eggs and garlic in the jar. Tightly seal the jar.

Carefully invert the jar to distribute mixture around eggs.