Balsamic-Pickled Eggs

Ingredients

• 6 large eggs
• 0.5 medium onion, sliced
• 0.5 cup balsamic vinegar
• 0.5 cup water
• 5 cloves garlic, crushed
• 1 tablespoon white sugar

Steps

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
2. Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
3. Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.