These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
INGREDIENTS (for 6 servings):
- 6 hard-cooked eggs
- 1/2 teaspoon mustard powder
- 1 1/2 teaspoons cornstarch
- 1 teaspoon white sugar
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 2 cups apple cider vinegar
PREPARATION:
Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Hard-cooked eggs:Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.