Ingredients
2 cups white vinegar1 medium onion, thinly sliced2 tablespoons sugar2 teaspoons mixed pickling spices2 teaspoons curry powder1 teaspoon salt12 hard-boiled large eggs, peeled
Preparation
In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes.
Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.
