Pickled Eggs

12 eggs

1 cup white vinegar

½ cup water

1 Tbsp salt

2 Tbsp pickling spice

1 pinch of sugar

1 onion, sliced

5 black peppercorns

Optional ingredients: garlic, cayenne, hot sauce, jalapenos, sugar, beets, bay leaf, or use different varieties of vinegar, apple cider, malt, balsamic etc. 

Directions:

Place hard-boiled and peeled eggs into a 1quart, wide mouth jar. In saucepan, combine the vinegar, water, salt, pickling spice, and most of the onion (reserve a few slices), and peppercorns. Bring to a rolling boil; pour over the eggs. Put in some of the onion slices and seal the jars. Cool to room temperature, then refrigerate. The longer the eggs set the better they are. Some say a week, some say a month.