Pickled Eggs

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  • 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
  • Directions

    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.

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