Pickled Eggs - cooking recipe

Ingredients

12 to 16 eggs, hard-cooked and shells removed
2 c. white vinegar
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. mixed pickling spices
2 or 3 medium onions, separated into rings
1 whole clove garlic

Preparation

Arrange whole eggs and sliced onion rings in alternate layers in a large glass jar with tight fitting lid.
Combine in saucepan the vinegar, sugar, salt and spices.
Simmer for 10 minutes after it comes to a boil.
Pour over eggs and seal jar.
(Make sure eggs are covered.)
Store jar in refrigerator for 2 or 3 days before serving.
Serve with buttered popcorn, crackers or pretzels.