Cooking Eggs: Place eggs into an InstaPot. Add 1 cup water. Add lid and set the time for 3 minutes cooking time. Meanwhile prepare an ice bath for the eggs. Fill a bowl with water and ice. When the time is up on the cooker, release the pressure manually. As soon as you can take the lid off, and dump the eggs in to the ice bath to chill them. Peel.

Mixing the brine: Combine the white vinegar, water, and salt. Stir until salt is dissolved. Layer the eggs and jalapenoes in the two quart jars. In each jar put 2 garlic cloves and 2 tablespoons THM Sweet Mix. Pour brine into the jars to within 1 inch of the top edge. Add lids. Place the jars in the fridge. Allow the eggs to brine for 7-10 days.