Pickled Hard Boiled Eggs

Today I posted recipes for pickled Jalapeños and pickled Okra. I happen to like pickled eggs too. I never thought I'd ever post a recipe for them. Maybe there are others that share my passion.
They're a great source of protein and when they're pickled, they become very tasty!

Here's what you'll need:
1 dozen Hard Boiled Eggs. We buy them in large quantities already hard boiled and peeled.
A large glass jar.  I use a large Vlassic Pickle Jar.
We always have a jar of Pickled Eggs in the refrigerator. I just keep a jar of brine and add eggs.


3 TBS Dijon Mustard or any  Grainy French Mustard
1/2 C Water
2 C Apple Cider Vinegar
1 C Sugar
1 TBS Salt
1 tsp Chile Powder, I have great Chile Powder from the Chiles in Chimayo, New Mexico.
1 TBS ground Cumin
1 TBS Celery Seeds
2 TBS Mustard Seeds ( we buy our Celery and Mustard Seeds at a bulk Amish / Mennonite store in Kansas.
8  Cloves
6 Whole Cloves of Garlic
4 Serrano Chiles
2 medium Onions, roughly chopped.
1 Dozen Eggs, Hard Boiled and Peeled

In a Sauce Pan or Stock Pot:
Mustard
Water
Vinegar
Whisk until blended.

Add:
Sugar
Salt
Chile Powder
Cumin
Celery Seeds
Mustard Seeds
Whisk well and bring to a boil.
Continue whisking until the sugar and salt dissolve.
Reduce heat.
Add:
Cloves
Garlic
Serrano Chiles
Simmer for 10 minutes.

Remove the pan from the stove and let it cool in the pan at room temperature.
Pack the Onions and the Hard Boiled Eggs alternately into the jar.
Add the cooled brine.
Cover with the lid and refrigerate between 1 and 2 weeks.
We re- use the Brine and simply add additional Eggs.

Enjoy!
Peace in the Kitchen!