1/4-1/3 c. water
1 1/2 c. white vinegar
3 tsp. salt
1 tsp. peppercorns
1 onion, sliced
9-10 hard boiled (peeled) eggs

Boil water, vinegar, salt and peppercorns together for a minute; then pour over hard-boiled eggs in quart jar. Add sliced onions on top. Cover with canning lid and band. Ready to eat in 12 hours. Refrigerate.