In a medium saucepan, combine the white vinegar, water, thinly sliced onion, sugar, coarse salt, bay leaf, and pickling spices. Place the pan over medium heat and bring the mixture to a boil. Reduce the heat to a simmer and let it cook gently for about 5 minutes. Remove from heat and allow the brine to cool slightly.

Take a clean glass jar and place a clove of garlic at the bottom. Add three hard-boiled eggs on top of the garlic, followed by a layer of the cooked onion slices and a sprig of fresh dill. Repeat this layering process until all the eggs are in the jar, ensuring even distribution of the onions and dill.

Carefully pour the warm pickling liquid over the eggs, ensuring the brine completely covers them. Seal the jar tightly with a lid and refrigerate for a minimum of 3–4 days to allow the flavors to develop, although a full week will yield the best results. Enjoy these tangy, flavorful pickled eggs as a snack, side, or part of your favorite recipes.