Pickled Easter


 1 tbsp. Prepared mustard (sometimes use dry mustard, or ½ and half)

1 ¼ cup vinegar/cider vinegar, divided

¾ cup water

½ cup sugar

1 tbsp. Salt

1 tsp. pickling spices

1 onion, sliced and separated

12 shelled hard cooked eggs

Add all of the ingredients except for the eggs. Simmer uncovered for 5 minutes until onions are crisp and tender. Pour over eggs, cover and refrigerate over night.

Hard-boiled eggs: put eggs in cold water, bring to boil shut off heat and leave for 15 minutes. Rinse with cold water immediately.


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