Pickled Eggs (And Beets if Wanted)

Step 1

Boil and cool eggs before starting otherwise the eggs will be tough.

Step 2

Blend the mustard with a little vinegar. Add the remaining vinegar, sugar, salt and spices. Cover and heat to boiling and simmer ten minutes.

Step 3

Place the eggs and onions in glass jar; fill with the hot vinegar mixture up to 1/2 inch from the top.

Step 4

Cover and refrigerate or process in a hot water bath canner for 10 minutes. Wait one week before eating.

Step 5

To prepare the beets and eggs omit the mustard as that gives the eggs a yellow color. Add the beets to the jar with the eggs and onions which will give the red color.