Instructions

1. 1
   Combine vinegar, water, salt, sugar, and peppercorns in a pot, and bring to simmer over medium heat. Stir regularly while heating so that the sugar on the bottom of the pot doesn't burn.
2. 2
   Simmer until the sugar and salt are fully dissolved. Remove from the heat, set aside and allow this pickling solution to cool to room temperature.
3. 3
   Bring a large pot of water to a boil.
4. 4
   Place eggs in boiling water, using a ladle to gently lower them in. The temperature of the water will lower with the addition of the eggs. Wait for the water to return to a boil and then boil the eggs for a further 12 minutes.
5. 5
   Drain the hot water from the eggs, and transfer the eggs to ice-cold water to stop the cooking. Crack and peel off shells, making sure to remove the membrane between the egg and the shell.
6. 6
   Cut onions into rings 5 mm thick.
7. 7
   Place a layer of onions into a large, non-reactive container, and then arrange a layer of eggs on top. If necessary, continue layering in this way until you have used up the eggs and onions.
8. 8
   Pour in enough of the pickling solution into the container to fully cover the eggs and onions.
9. 9
   Refrigerate for two weeks before serving.