1 doz. eggs
1 1/2 c. white vinegar
1/2 c. water
1 c. sugar
1/2 tsp. salt
8-10 drops food coloring
6 whole cloves
1 bay leaf
1 onion, sliced

Eggs selected for pickling should have clean sound shells. Eggs should not be extremely fresh. If you don't know the age of the eggs, let them stand overnight at room temperature before cooking.

Cover eggs with cold water and bring to a boil. Reduce heat and simmer 15-18 minutes. Drain and immediately run cold water over eggs in pan to prevent discoloration of yolk. Peel eggs and place in narrow deep jar.

While eggs are cooking, combine white vinegar, water, sugar, salt, food coloring, cloves and bay leaf. Bring to a boil. Reduce heat and simmer 5 minutes.

Pour hot vinegar solution over eggs, making sure eggs are completely covered with the liquid. Place onion slices on top of eggs.

Cover tightly and place in refrigerator. Let stand several days. Eggs may be served whole, halved, sliced or cut in halves zig-zag fashion to form tulip-like shapes. Makes 12 pickled eggs or 24 tulips.

There are many recipes for pickled solutions, so let your imagination go and concoct some exotic solution.