Sweet Pickled Eggs

(This recipe is easily cut in half)

2 dozen peeled hard boiled eggs
1 quart Heinz Distilled White Vinegar
!/2 cup sugar
1 tblsp ground ginger
1 tblsp pickling spices
20 whole pepper corns
3 small onions sliced into rings
6 cloves of garlic
1 tsp dillweed

1. Arrange the eggs, dillweed & onions in a glass jar.
2. Combine all of the other ingredients in a covered saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
3. Pour the hot liquid over the eggs, making sure they're completely covered. If more solution is needed to cover them, add a mixture of 50/50 vinegar and water.
4. Cover and place in refrigerator for one week before serving.