LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 11
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Pickled Eggs 11
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Pickled Eggs
2 T. mild mustard
2 cups distilled white, apple cider or apple cider flavored distilled vinegar
1/2 cup water
1 cup granulated sugar
1 T salt
1 T celery seed
1 T mustard seed
6 whole cloves
2 medium onions, sliced
12 hard-cooked eggs
In saucepan, blend mustard with a little vinegar, add remaining
vinegar & next 6 ingredients. Heat to boiling, cover, simmer 10
minutes. Cool. Pour over onions & eggs. Cover, refrigerate overnight.
Serve on relish tray or as a salad.
Pickled Eggs will keep about 3 weeks when stored in the refrigerator.
After that time they lose flavor & texture.
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