Pickled Eggs w/ Mustard

  • 12 peeled, hard-boiled eggs
  • 2 cups white vinegar
  • 2 tbsps. Yellow mustard
  • ½ cup water
  • 1 cup sugar
  • 1 tbsp. salt
  • 1 tbsp. celery seed
  • 1 tbsp. mustard seed
  • 6 whole cloves
  • 1/8 tsp. turmeric
  • 1 onion, sliced very thin

Add all ingredients, except for eggs and onion, to a saucepan. Bring to a boil, whisking periodically. Reduce heat to simmer for 10 min. Cool completely. Layer onions and eggs in a jar, and cover w/ pickling liquid. Cover and refrigerate for at least 3 days before enjoying.


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