In a saucepan, combine 2 cups vinegar, 2 tablespoons sugar, 1 tablespoon pickling spice, 1 tablespoon pickling salt, 1/8 teaspoon minced garlic, 1/8 teaspoon red pepper, about 6 or 7 dashes of Louisiana hot sauce. Bring to boil; simmer 10 minutes. Cool.

In a jar, layer 9 small shelled hard-cooked eggs and sliced onion. Fill jar with pickling brine. Cover. Refrigerate 48 hours before using. Keeps 2 months refrigerated.