Sweet Pickled Eggs

These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.

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12 eggs

1 large onion, sliced into rings

2 cups white wine vinegar

2 cups water

1/2 cup white sugar

1 teaspoon salt

1 tablespoon pickling spice, wrapped in cheesecloth

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.

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