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Place the peeled eggs in mason jars or tall cover-able container.
Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.