Sweet n Sour Pickled Eggs

• Vegetarian
• Gluten free

• Produce

  • 2 Onions

• Refrigerated

  • 12 Eggs, hard

• Condiments

  • 2 tbsp Mustard, prepared

• Baking & Spices

  • 1 tbsp Celery seed
  • 6 Cloves, whole
  • 1 tbsp Mustard seed
  • 1 tbsp Pickling salt
  • 1 cup Sugar

• Oils & Vinegars

  • 2 cup White vinegar

• Liquids

  • 1/2 cup Water

Found on cookpad.com

Description

Ingredients

• ingredients
• 2 tbsp prepared mustard
• 2 cup white vinegar
• 1/2 cup water
• 1 cup sugar
• 1 tbsp pickling salt
• 1 tbsp celery seed
• 1 tbsp mustard seed
• 6 whole cloves
• 2 onions, sliced
• 12 hard boiled eggs, peeled

Directions

• Mix all ingredients in a medium sized pot (that can hold 2.5 cups liquid) EXCEPT FOR ONIONS AND EGGS!
• Bring brine up to a boil, then lower to a simmer for 10 minutes. ** WATCH CAREFULLY BECAUSE I TOOK MY EYES OFF FOR A MINUTE, AND IT STARTED TO BOIL OVER!**
• Place eggs and sliced onions in a sterilized pickling mason jar.
• Carefully pour brine over eggs and onions in jar. Fill to the top, and close. Place in the refrigerator after its cooled down a bit.
• These will keep for 3 weeks if refrigerated after opening. Very yummy! Eat them as is or I like to add them to chicken, tuna, and potato salads! Or turn them into sweet n sour deviled eggs! Be creative!