Sterilize jars: Use wide-mouth quart jars or pint jars. Wash and sterilize thoroughly.
Prepare brine: Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, then simmer for 5 minutes. Add seasonings as desired.
Pack jars: Place peeled eggs into the jars. Add garlic, herbs, or spices between layers.
Add hot brine: Carefully pour the hot brine over the eggs, leaving 1/2″ headspace.
Seal and cool: Seal jars with clean lids. Let them cool, then refrigerate.
Wait and enjoy: Wait at least 7 days before eating for full flavor. Keep refrigerated and use within 3–4 months.
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