Mustard Pickled Eggs

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.

• Ready In: 24 hrs 10 mins
• Serves: 10

Ingredients

• 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

1. Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
2. Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
3. Pour the hot mixture over the eggs.
4. Seal the jar.
5. Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.