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Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Place the eggs in a 1 quart jar with the onion rings.
In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.