Pickled Eggs

2 Tbsp sugar
1 tsp salt
1 tsp pickling spice
Few cloves of garlic
1 sliced onion
2 cups white vinegar
12 to 16 hard-cooked eggs

In a saucepan, add sugar, salt, and spices to vinegar (dilute 1/3 with water if strong) and simmer about 8 minutes. Strain and let cool a little bit. Arrange peeled eggs, garlic cloves, and onion in a quart jar. Pour brine over everything. Seal and let stand 2 days before using.

To cook the eggs: Allow eggs to come to room temperature. Place them in a single layer in a pan with enough cold water to cover eggs completely. Bring water to a boil, remove from heat, cover tightly with a lid, and allow to remain in water approximately 15 to 20 minutes. Then place under running, COLD water to cool quickly. Do not use fresh eggs; best to use eggs that are at least 2 weeks old.