1. Hard boil eggs. Do this by brining eggs to room temperature (note: older eggs will peel better than fresh eggs), Bring a large pot half full of water to a boil over medium to high heat. If you don’t have a pot large enough for all 12 eggs, do it by the batch. Gently add eggs to boiling water, and cook for 8 minutes, bringing water back to a boil as quickly as possible. When boiling time is done, immediately remove pot to the sink, and run cold water over it.
2. After 2-5 minutes, when water in pot is completely cold, remove eggs to a colander to towel to dry.
3. In the meantime, add water, salt, and vinegar to a sauce pan, and bring to a simmer, stirring a few times to help dissolve the salt.
4. Place remaining ingredients in a jar, or split between two jars if needed (these should fit in a quart jar depending on the size of your eggs).
5. Peel eggs: give them one good crack on the rim or a bowl, or corner of the cabinet or table. You don’t want to gently knock your egg on a flat surface, as this will create a shattered shell that is more difficult to remove.
6. Place peeled eggs in the jar of spices.
7. Pour pickling brine over eggs, and screw down lid firmly.
8. Let jar cool, then store in the refrigerator for up to four months.

Note: the acidity of the pickling liquid will likely bleach the red out of your onions over time.