- 2 cups white vinegar
- 1 medium onion, thinly sliced
- 2 tablespoons sugar
- 2 teaspoons mixed pickling spices
- 2 teaspoons curry powder
- 1 teaspoon salt
- 12 hard-cooked eggs, peeled
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-quart jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.