Garlic Pickled Eggs

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

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12 eggs

1 onion, sliced into rings

1 cup distilled white vinegar

1 cup water

1/4 cup white sugar

10 cloves garlic, peeled

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Place the eggs in a 1 quart jar with the onion rings.

In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.

Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

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