1 doz. eggs
1 1/2 c. white vinegar
1/2 c. water
1/2 c. sugar
1/2 tsp. salt
6 whole cloves
1 bay leaf
1 onion, sliced

Cover eggs with cold water. Bring to boil, reduce heat and simmer 15 to 18 minutes. Drain. Run cold water over eggs for several minutes. Peel and put in narrow, deep jar. In medium sauce pan combine vinegar, water, sugar, salt, cloves and bay leaf. Bring to a boil, reduce heat and simmer 5 minutes. Pour hot vinegar solution over eggs, making sure eggs are covered. Place onion slices on top of eggs. Cover tightly. Let stand several days.