Eggs pickled

Yield: 12 Servings

Measure Ingredient
12 Hard boiled eggs
2 tablespoons Dijon mustard
2 cups Apple cider vinegar
½ cup Fresh water
1 tablespoon Salt
1 tablespoon Celery seed
1 tablespoon Dry mustard
6 drops Cloves
2 mediums Sliced onions

Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan. Add the remaining vinegar and all of the remaining ingredients, except the eggs and sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs.

Refrigerate overnight.

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