Ann posted 04-11-98
SPICED PICKLED EGGS
12 hard boiled eggs
2 c. vinegar
1 med. onion, sliced and separated in rings
1/4 c. sugar (or less)
1 T. pickling spice*
1 tsp. salt
*Red pepper flakes
Peel eggs and put loosely in jar. Set aside. Combine ingredients in a sauce pan. Bring to a boil. Reduce heat to low and simmer 5 minutes. Pour hot mixture over eggs. Seal with air tight lid.
Put in refrigerator at least 2 (better 4) days before serving. Will keep up to 3 weeks. For bright red eggs: put at least one small beet in the marinade.
*For spicier eggs: use MORE pickling spice, and add some crushed red pepper.