Easy Pickled Eggs

Ingredients

• 6 eggs
• 1 cup white vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns

Directions

1. Hard boil the eggs and set aside to cool.
2. In a medium saucepan, combine the vinegar, sugar, salt, mustard seed, and peppercorns. Bring to a boil over medium-high heat, stirring occasionally.
3. Once the mixture comes to a boil, reduce the heat to low and simmer for 3 minutes.
4. Remove the saucepan from the heat and let the mixture cool for 5 minutes.
5. Place the eggs in a jar and pour the cooled mixture over the eggs.
6. Cover the jar and refrigerate for at least 24 hours before serving.

Interesting Facts

• Pickled eggs can be stored in the refrigerator for up to one month.
• Pickled eggs were traditionally made as a way to preserve eggs.
• Pickled eggs are a popular snack in the United Kingdom.