Step 1

In a small saucepan combine vinegar, water, sugar, salt, garlic cloves, mustard seeds, and peppercorns.

Step 2

Place saucepan on the stovetop over medium-high heat and bring to a simmer. Cook 10 minutes, or until the sugar and salt have completely dissolved.

Step 3

Remove the saucepan from the heat and let the brine cool to room temperature. The saucepan can be placed in the refrigerator or freezer to speed cooling.

Step 4

Place the peeled eggs in a quart jar with fresh dill sprigs, then pour in cooled brine along with the garlic cloves, mustard seeds, and peppercorns. Any excess brine can be discarded.

Step 5

Seal the jar and place it in your refrigerator for one week, then enjoy.