- Hard boil eggs; place eggs in cold water, bring to a boil, reduce heat, cover and simmer for 5 minutes. Let stand 10 minutes, then cover with cold water. After eggs are cold, peel. Place in big, tall glass jar or similar container. A 20-ounce wide-mouth canning jar makes a good jar for 6 eggs.
- Combine vinegar, water, sugar, salt, cloves and bay leaf in a non-reactive pot. Bring to a boil; reduce heat and simmer for 5 minutes.
- Pour hot vinegar mixture over eggs, covering all of the eggs. Place onions on top of the eggs. Cover tightly and place in refrigerator to age for several days.
- Yields 12 pickled eggs. These eggs are wonderful with a cold roast beef sandwich or on deli trays.
- Variations: The addition of 1/2 to 3/4 of a cup of your home-canned beet juice will give your pickled eggs a reddish-purple beet color with little change in the taste of the eggs. The color penetrates about 1/8 of an inch into the white of the eggs. Makes a lovely attention grabber on your deli platter.