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.