Mustard Pickled Eggs

1. Boiling the Eggs:
   • Place the eggs in a pot and cover with water.
   • Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 10-12 minutes.
   • Once cooked, remove the eggs from the pot and place them in a bowl of cold water to cool. Peel the eggs once they are cool enough to handle.
2. Preparing the Pickling Solution:
   • In a large saucepan, combine the sliced onion, water, white vinegar, sugar, and kosher salt. Bring the mixture to a boil.
3. Adding Spices:
   • Once the mixture is boiling, add the mustard seeds, yellow mustard (or mustard powder), and turmeric. Stir to combine.
4. Simmering:
   • Reduce the heat to low and let the mixture simmer for 5 minutes.
5. Cooling:
   • Remove the saucepan from the heat and let the pickling solution cool to room temperature.
6. Pickling the Eggs:
   • Place the peeled boiled eggs and sliced onions in a large glass jar or container.
   • Pour the cooled pickling solution over the eggs, making sure they are completely submerged.
   • Seal the jar or container and place it in the refrigerator.
7. Marinating:
   • Allow the eggs to marinate in the pickling solution for 10-14 days, giving the jar a stir or shake every day to ensure the eggs are evenly coated with the mustard mixture.
8. Enjoying:
   • Once the pickling period is complete, your mustard pickled eggs are ready to eat! They can be enjoyed as a snack, appetizer, or added to salads and sandwiches.

Note: Feel free to adjust the quantity of mustard seeds, mustard, or other spices according to your taste preferences. Additionally, you can double or triple the recipe to make larger batches of pickled eggs.