#2749 - White Pickled Eggs

(by Shirley McNevich)

12 hard boiled eggs
4 cups white vinegar
1 tsp. salt
1 large onion (chopped)
1/3 cup white sugar
1 TBSP pickling spice

Peel the hard boiled eggs, rinse them with water to remove any leftover shells and place them all in a 1 gallon glass jar--set aside. In a saucepan add white vinegar, salt, chopped onions, white sugar and pickling spice--cook/stir over medium heat until boiling. Once boiling, cook for 5 more minutes. Remove from heat--pour the juice mixture slowly over the eggs. If all of the eggs are not covered with juice, add enough water so all of them are covered. Place the lid on the glass jar--shake gently to mix the water into the juice and then let them sit on the counter for 24 hours. Place the jar in the refrigerator and keep cold.