12 hard cooked eggs, peeled
1 Onion
12 cloves garlic, thinly sliced
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tbsp salt

Combine vinegar, water, sugar, salt, and garlic in a saucepan. Bring to a boil, then cool for about 20 minutes. Slice onion to make rings, and place in a one quart jar with eggs. Pour the pickling liquid over the eggs and onions. Refrigerate at least one week before eating.



  1. Boil vinegar, water, salt, and pickling spices together for 10 minutes.
  2. Line bottom of 2 quart jar with half of onion.
  3. Pack cooled eggs in.
  4. Cover with remaining onion.
  5. Once liquid (from 1) has cooled, pour into jar, leaving as little air as possible (top up with vinegar if necessary).
  6. Refrigerate at least one week before eating.

From the Sundance School 25th Anniversary Cookbook.

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