HomeShalom's German Style Pickled Eggs

I modified this recipe that I found online, it makes 1 dozen eggs. I like to make 2-3 dozen at a time (if my girls have been laying nicely!). They keep nicely in the fridge. 3 dozen large eggs will fit in a gallon size jar. These make a refreshing and quick snack or snacky lunch item throughout the week. The fact they they are cold and make ahead, have made them nice Shabbat lunch items for us. They would make great stuffing for lettuce or tortilla wraps. They might look a little funny, since they turn brown from the Rapedura and apple cider vinegar. (I suppose you could remedy that if you went with the white stuff.) However, as soon as my family ate them they got over that and never mentioned it again and went back for more. (They even later commented on how pretty they were!) The onions are delicious too!

2C Apple Cider Vinegar **
1C Rapedura (Sucanat or sweetener of choice)
1/2C Water
2T prepared mustard
1T sea salt
1T celery seeds
1T mustard seeds
6-8 whole cloves

1 medium size onion, sliced thinly
1 dozen eggs, hard boiled and peeled

*If you use a concentrated vineger like Braggs, you can stretch it by reducing the vinegar by 1/2C and increasing your water by half cup...Since I make such a big batch and it is being cooked and feel like it uses too much of my precious Braggs. Another thing I have done is to use 2 1/2 C of the cheap stuff and omit the water, since I am heating it (and it will no longer be raw)... so you can play with it and see what you like.

Put the first 8 ingredients in a sauce pan, bring to a boil. Reduce heat, cover and simmer for 10 minutes. (This melt your sugar and releases the flavor from your spices.

Remove from the heat and let it cool completely.

Put your cooled hard boiled, shelled eggs in a jar layer it with your onion slices.

Cover and refrigerate for at least 24 hours.

Enjoy!