Pickled eggs

While I do love eggs in all their varieties, 'pickled' is not at the top of my list. However, if you have a husband with adventurous taste-buds, maybe he will like this recipe as much as mine does.


12 eggs
2 cups cider vinegar
1 cup sugar
1/2 cup water
1/4 cup juice from a jar of pickled banana peppers
2 tablespoons yellow mustard
1 tablespoon salt
1 teaspoon celery salt (or celery seed)
2 teaspoons ground cloves
1 large onion, thinly sliced

Hard boil eggs and set aside to cool. In a large saucepan, combine next 8 ingredients (everything but eggs and onions). Bring to a boil. Cover, reduce heat and simmer for 12 minutes. Peel eggs and layer them in a large mason jar with the sliced onions. When the brine has simmered, pour it over eggs and onions. Wipe the jar mouth clean and seal the lid. Let cool to room temperature. Store in fridge for at least 8 hours before eating.

I've made these before and a few people declared them The Best Pickled Egg Ever. So that's something! The smell from the brine is actually pretty cool and it makes me want to taste one of the eggs when they're done soaking. Joe (along with his friends and brothers) will eat an entire jar of these eggs in just a few days, but I keep the leftover brine and the onions and just put more eggs in when they're all gone. So it lasts quite a while. Also he eats the pickled onions on sandwiches.