Put vinegar, water, salt, and sugar in a non-aluminum saucepan. (The vinegar reacts to aluminum and isn't so great.) Add your spices. (If you're using garlic, dill, or turmeric, leave those out of the pan.)
Bring to a boil.
Reduce heat. Turn it way down. You want a gentle simmer for five minutes.
Remove from heat and let cool for about 15-20 minutes.
Stuff your eggs in a jar(s). Add garlic, dill, or turmeric if you're using them.
Pour your brine mixture (vinegar, water, salt, spices) to the jar and cap tightly.
Stick in the fridge and let sit for 2-4 weeks.
Will keep for about 3-4 months without pressure canning. Longer with pressure canning.