Mustard pickled eggs
They keep in the fridge forever
Mustard eggs
12 Eggs
1 sliced med Onion
4 cups of water
1 cup white vinegar
1 cup sugar
1 tablespoon kosher salt
Bring to boil then add
1 tablespoon mustard seeds
3 tablespoons yellow mustard or 11/2 tablespoons of powder
2 teaspoons turmeric
Mix ingredients Simmer for 5 minuets then let cool.
Then add to peeled boiled eggs and onions and put in fridge for 10-14 days. Give a stir/ shake every day.
Now that is the recipe. I put in more seeds and I mix spicy and plan. I also sometimes use a spicy mustard. I don’t only make 12 eggs. I always at least double this or more.