In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.
Fill a clean 2-liter glass jar with your eggs.
Tuck in some sliced red onion and fresh dill sprigs.
Pour the brine over the eggs and seal.
Store in the refrigerator.
Your eggs can be eaten after only a few hours of marinating, but for best results, allow your eggs to pickle for 5-7 days, which allows that salty-vinegar brine to penetrate the eggs and produce a deeper flavor.
Once they’re sealed in an airtight jar, your pickled eggs will last for up to 3 months in the fridge!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.