1 lg. onion, sliced
12 hard boiled eggs, peeled
1 1/2 c brown vinegar
2 c. water
1/2 c. sugar
2 tbsp. salt
2 tbsp. pickling spice

Place alternating layers of egg and onion in large (2 quart) jar, ending with onions. Cook remaining ingredients for 3 minutes, strain if desired. Pour over egg mixture, cover, refrigerate for at least 48 hours before eating. Keep in refrigerator.