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Pickled Mustard Eggs

A showstopper in color and flavor, these sunshine-y eggs are a tangy treat for a salad, charcuterie board, or casual afternoon snack.
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Ingredients
  

  • 3 cups white vinegar
  • 1 cup water
  • ½ cup granulated sugar
  • 1 tablespoon pickling salt
  • 3 tablespoons yellow mustard
  • 1 tablespoon mustard seeds
  • 2 teaspoons turmeric
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon celery seed
  • 2 cloves garlic
  • 12 eggs hard boiled and peeled
  • 1 sweet onion small, thinly sliced

Instructions
 

  • In a small saucepan, add vinegar, water, sugar, salt, mustard, mustard seeds, turmeric, peppercorns, celery seed, and garlic. Set over high heat and bring to a simmer. Simmer for 5 minutes, or until sugar and salt have fully dissolved.
  • Remove saucepan from heat and let cool to room temperature, speeding the process in the refrigerator or freezer if you prefer.
  • Layer hard-boiled eggs and onion slices in a large glass jar until full, then pour cooled brine into jar to cover. Be sure to get garlic and seasonings into jar with brine, then discard any excess brine.
  • Seal jar and store in refrigerator for one week, then enjoy.