Pennsylvania Pickled Easter Eggs

These eggs are a neccessity for any Pennsylvania-Dutch Easter dinner. My mother used to pickle almost a week before Easter, and we weren't allowed to have any until that day- with good cause, they would have soon been gone! I like to think of them as my grown-up version of dying eggs. And while I'm on that subject, let me mention, one drop of beet juice will stain a counter or carpet forever, so beware! The onions would make a great addition to left-over sandwiches.
I highly recommend doubling the recipe for a crowd.

1 dozen hard-boiled and peeled eggs
2 cups red wine vinegar
1 jar pickled beets (including brine)
1/2 red onion, sliced into rings
1/3 cup sugar
2 Tbsp canning salt
1 Tbsp peppercorns
1 Tbsp mustard seeds
1 tsp fennel seeds
1 bay leaf
1/2 stick cinnamon
2 cloves

Place eggs in a large, glass jar. Combine the rest of the ingredients in a pot and bring to a boil. Pour over eggs and delicately mix together. Refrigerate for up to 1 week.