- Boil vinegar, water, salt, and pickling spices together for 10 minutes.
- Line bottom of 2 quart jar with half of onion.
- Pack cooled eggs in.
- Cover with remaining onion.
- Once liquid (from 1) has cooled, pour into jar, leaving as little air as possible (top up with vinegar if necessary).
- Refrigerate at least one week before eating.
From the Sundance School 25th Anniversary Cookbook.