Chipotle and Adobo Pickled Eggs

2 cups distilled white vinegar

2 cups water

2 cloves garlic, crushed

1 onion, quartered

1 tablespoon salt

2 tablespoons white sugar

2 canned chipotle chilies

1 tablespoon adobo sauce from canned chipotle peppers

12 hard-cooked eggs, peeled

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.