In medium saucepan, combine vinegar, water, sugar, and seasonings. Bring to a gentle boil and stir until sugar is dissolved. Reduce heat to low, cover, and simmer for 10 minutes for flavors to marry together. Remove and bring to room temperature.

In 6 cup canning jar, place cooked, peeled eggs. Add cooled liquid to eggs. (Strain liquid if you wish.) Add a couple more tablespoons of water, if necessary, to make sure eggs are fully submerged. Cover jar with lid and refrigerate for 2 to 3 days for eggs to develop a rich golden color. They can be refrigerated for up to 3 months.

Serve plain, sliced with a bit of salt and pepper, if you wish. You can also add to salads, enjoy in egg salad sandwiches, or serve on coarse rye bread with a dollop of mayonnaise and fresh dill or arugula.