12-16 hard boiled eggs, shells removed
2 c. white vinegar
2 tbsp. sugar
1 tsp. salt
1 tbsp. mixed pickling spices
1-3 med. onions (rings)
1 whole clove garlic

Arrange whole eggs and onion rings in alternating layers in a large glass jar with tight fitting lid. A whole clove of garlic may be dropped into the jar. Vinegar is measured into saucepan; add salt, sugar and pickling spices, mixture is simmered 10 minutes after reaching boiling point. Hot pickling mixture is poured into jar to completely cover egg and onion rings. Seal jar. Eggs are allowed to set for 2 days before eating. Needs no refrigeration.