Garlic-Curry Pickled Eggs

Ingredients

• 12 eggs, boiled and peeled
• 1 bermuda onion, sliced thinly
• 1 1/4 cups distilled white vinegar
• 1 cup water
• 1/4 cup white sugar
• 12 cloves garlic, peeled and sliced
• 6-8 teaspoons curry powder
• 1 teaspoon crushed red pepper flakes

Directions

1. 1

   Place eggs in a clean glass container with the Bermuda onion.

2. 2

   In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.

3. 3

   Bring to a boil, then let sit for about 15 minutes.

4. 4

   Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.

5. 5

   Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).