How to Pickle Eggs

A poor man's delicacy, pickled eggs have been enjoyed for many years. Most enjoy eating them while downing a cold beer or two to enhance the occasion. They are a refreshing departure from the standard appetizer or pretzels.

Things You'll Need

• 2 tbsp. mild mustard
• 2 cups water
• 2 cups white vinegar
• 1 cup sugar
• 1 tbsp. salt
• 1 tbsp. celery seed
• 6 garlic cloves
• 2 medium onions quartered
• 12 boiled eggs

Instructions

1. Bring 12 eggs to boil for about 15 minutes on stovetop.

2. Remove the shells after cooling the eggs.

3. Mix mustard with about half a cup of the vinegar in a saucepan. Blend well.

4. Add next 6 ingredients. Heat this mixture to boiling. Cover and simmer for 10 minutes.

5. Pour over eggs after the mixture is cooled.

6. Cover and refrigerate at least two days before eating.

Tips & Warnings

• Shell removal is much easier if you peel the eggs under cool running water.

• These will keep in airtight container refrigerated for about three to four weeks. After that, they may become rubbery and lose their flavor.

• These are excellent served with ice cold beer or your favorite soft drink.