Saturday, June 21, 2014

Pickled Eggs

2   T Prepared Mustard
2   C Apple Cider Vinegar
½ C Water
1   C Granulated Sugar
1   T Salt
1   T Celery Seed
1   T Mustard Seed
  Whole Cloves
   Medium Onions, sliced
12   Hard Boiled Eggs

In saucepan, blend mustard with a little vinegar.  Add remaining vinegar, water and next 5 ingredients.  Cover and heat to boiling.  Simmer 10 minutes.  Cool and pour over onions and eggs.  Cover and refrigerate overnight.  After setting dump liquid and place eggs in a 1 to 1 vinegar & water solution for storage.  Serve on relish tray or in salad.  Makes 12.

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