Ingredients

• 2 cups white vinegar
• 2 Tablespoons mild mustard – I used plain yellow prepared mustard
• 1/2 cup water
• 1 cup sugar
• 1 Tablespoon salt
• 1 Tablespoon celery seed
• 1 Tablespoon mustard seed
• 6 whole cloves
• 1/8 teaspoon turmeric-optional-my addition to bump up the yellow color naturally
• 2 onions, sliced thin
• 12 Hard-Steamed Eggs, peeled

Preparation

1. Add everything except onions and eggs to sauce pan, bring to a boil, mix well (I used a whisk), reduce to simmer for 10 minutes.
2. Remove from heat and cool.
3. Layer onions and eggs in jar, cover with pickle brine.
4. Cover with lid, place in fridge, let marinate at least 24 hours.