Emily's Pickled Eggs Recipe

Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water cool and peel. Place the eggs into a 1 quart wide mouth jar.

In a saucepan combine the vinegar water salt pickling spice most of the onion (reserve a couple of slices) and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature then refrigerate for 3 days before serving.