Ingredients

12 hard boiled eggs, shells removed

1 medium sweet onion, sliced

1 cup balsamic vinegar

1/2 cup water

1 or 2 tbsp white sugar (depending on your desired sweetness level)

4 cloves garlic, crushed

Preparation

  1. Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
  2. Place the eggs in a clean glass jar, and pour the vinegar mixture over top.
  3. Cover, and refrigerate for a few days – the longer, the better! (they will keep for 2 weeks or so in the fridge, as long as they are still submerged in the brine) :-)