Recipe by Mercy
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Top Review by Burger Monster
Wow are these ever addicting! My first time both making and eating pickled eggs and it rocks! Ok I'll admit I was scared by the look of the eggs in the jar - not pretty. I tasted one after a couple of days and the texture was a bit odd, like a deviled egg that's been in the fridge too long. Kinda hard and chewy. I promise you they get better with age! After a week they are both perfect in texture (firm but not overly so) and taste. I've been eating these things like they are going out of style! Just plain out of the jar or chopped up in a salad. I can't wait to make them again!!M
- 1⁄2 cup cider vinegar
- 3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
- 1⁄2 cup water
- 2⁄3 cup sugar or 2⁄3 cup Splenda sugar substitute
- 1 pinch salt
- 10 hard-boiled eggs, peeled
Directions See How It's Made
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.