Ingredients:
- 12 hard-boiled eggs, peeled
- 1 cup white vinegar
- 1 cup water
- 1/3 cup sugar
- 1/4 cup yellow mustard
- 1 tablespoon mustard seeds
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
Directions:
- In a saucepan over medium heat, combine vinegar, water, sugar, yellow mustard, mustard seeds, salt, and turmeric. Bring to a boil, stirring until the sugar is dissolved.
- Reduce heat and simmer for 5 minutes.
- Arrange the eggs in a large jar, layering them with the sliced onion and minced garlic.
- Pour the hot mustard mixture over the eggs, ensuring all eggs are completely submerged.
- Seal the jar and let it cool to room temperature.
- Refrigerate the jar for at least 48 hours before serving to allow the flavors to develop.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 78 kcal per egg | Servings: 12 eggs