Ingredients:
30 small eggs
1 1/2 cups water
1 teaspoon salt
1 medium onions, sliced thin
2 tablespoons mustard seeds
1 teaspoon red pepper flakes (optional)
1 1/2 cups white vinegar
Directions:
Hard boil and peel eggs.
Bring water, salt, onion, mustard seed, pepper flakes (if using) to a boil.
Simmer for five minutes.
Add vinegar and return to a boil.
In large glass canning jar, layer eggs, onions and brine.
Let sit in refrigerator for three days before using.
Servings: 30
Time preparation: 20 min.
Time total: 20 min.