Pickled eggs - either you love them or you hate them! This recipe can be easily customized to be sweeter or more sour depending on your preference.
Prepare the pickling brine by combining the first 5 ingredients in medium sized pot. Bring the ingredients to a boil, then reduce to a low simmer. Simmer until all of the sugar is dissolved.
Layer the peeled hard boiled eggs into a sterilized 2 liter glass jar. You can use a larger jar if you want, you don't have to water bath seal these so a certain amount of headspace at the top doesn't matter. You can also add in slices of onions if you want at this point. Tuck the bay leaves and the fresh dill down the side of the jar.
Pour the brine over the eggs, Seal with a sterilized lid.
Store in your refrigerator for 1-2 weeks before serving for the best taste, but maybe make a double batch if you want to start snacking right away!
Because these eggs aren't truly canned, you can safely adjust the amount of sugar in this recipe to taste. My dad prefers them tangier than sweet, I prefer them slightly sweeter. Adjust the brine to your liking before you pour it over the eggs.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.