sweet pickled eggs

ingredients

• servings: 12
• 12 eggs
• 1 large onion, sliced into rings
• 2 cups white vinegar
• 2 cups water
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 tablespoon pickling spice, wrapped in cheesecloth

recipe

• cover eggs with water in a large pot. cover with lid. bring to a boil over medium-high heat. boil gently for 10 minutes. drain. run cold water over eggs until they are cold. shell eggs.
• prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. stir over medium heat until sugar is dissolved.
• layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• add pickling spice to brine. swirl bag around for 30 seconds. remove bag. pour brine over eggs to fill jar with 1/4 inch from top. seal with a sterilized lid. store in the refrigerator for 1 to 2 weeks before serving. serve chilled.