1 dozen hard boiled eggs, peeled
1 tsp. salt
3 tbsp. minced (fine) onions
4 parts white vinegar
1 part water
1 tbsp. garlic

Put eggs in quart jar. In large pan, mix together rest of ingredients and heat until hot but not boiling. Pour eggs, completely covering then seal and let stand for 2 weeks.

Keep in refrigerator after opening. Beet juice can be added for the pink color.