Shelley's Pickled Eggs

• 24 eggs
• 4 teaspoons salt
• 4 tablespoons sugar
• 1 cup water
• 4 cups white vinegar
• 1 large onion, sliced
• 2 tablespoons pickling spices
• 12 teaspoon pepper

1. Boil egg and shell while still warm.
2. Dissolve sugar and salt in water in sauce pan on stove over medium heat.
3. Tie spices in a cloth bag.
4. Add remaining ingredients to water mixture to make brine.
5. Place eggs and brine in a glass container and refrigerate at least 24 hours.
6. leave the spice bag in brine for a couple of days, then remove bag.

eggs, salt, sugar, water, white vinegar, onion, pickling spices, pepper

Taken from www.food.com/recipe/shelleys-pickled-eggs-507118 (may not work)