In a large saucepan, cover eggs with water, to measure an inch above them. Bring quickly to boiling. Remove from heat; let stand, covered 20 minutes.
Cool at once in cold water. Remove shells.
Meanwhile, in a small saucepan, bring to boiling the vinegar, ginger, pickling spice, and black peppers. Reduce heat, and simmer for 5 minutes.
Pour hot mixture over eggs in a 1-quart jar. (If there is not enough liquid to cover eggs, add water.)
Add onion, garlic, and dill weed.
Refrigerate, covered (do not seal jar), at least 4 days.
Serve eggs in wedges, sprinkled with salt and black pepper.