12 hard boiled eggs, shelled
1 med. onion, sliced
3/4 c. water
1 1/2 c. white vinegar
1 tsp. lite salt
1 tsp. dill weed
1 clove garlic, minced
1/2 tsp. mustard seed

Pack eggs and onion slices alternately in a 1 quart jar.

Combine the remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer 5 minutes.

Pour hot mixture over eggs. Cover, seal and chill. Store in refrigerator 3 days before eating. The eggs will keep 2-3 weeks.