Directions

1. In a medium saucepan combine cherry vinegar, water, brown sugar, salt, garlic cloves, mustard seeds, black peppercorns, and bay leaf. Set the saucepan over medium-high heat and simmer for 10 minutes, or until the vinegar mixture is well combined.

2. Place the peeled eggs and sliced onions in a clean jar then pour in the hot brine and seasonings.

3. Place the lid on your glass jar and store it in the refrigerator for one week, then enjoy.