1 tablespoon adobo sauce from chipotle peppers canned
2 cloves garlic crushed
12 hard-cooked eggs peeled
1 onion quartered
1 tablespoon salt
2 cups water
2 cups distilled vinegar white
2 tablespoons sugar white
Equipment
pot
Directions
In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
