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Sweet Pickled Eggs



INGREDIENTS:
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
DIRECTIONS:


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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