Crock Eggs & Onions

Total Time: 72 hrs 20 mins Preparation Time: 20 mins Cook Time: 72 hrs

Ingredients

• Servings: 8
• 8 -12 hard-boiled eggs, shelled
• 1 onion, cut in thin rings
• 1 1/2 cups cider vinegar
• 1 cup water
• 1/4 teaspoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon ground celery seed
• 1/2 teaspoon ground turmeric
• 1/2 cup sugar or 1/2 cup splenda granular
• 2 cups apple juice or 2 cups cranberry juice

Recipe

• 1 place eggs and onions in a 1/2 gallon crock or 1/2 gallon jar.
• 2 in saucepan, add vinegar,water,salt, mustard seed,celery seed, turmeric and sugar.
• 3 stir to blend. use a woooden spoon. simmer,add apple juice or cranberry juice.
• 4 taste. the brine should be sweet and sour. it must be strong in taste for the flavor to go into the eggs and onions. note: if it is not sweet enough for your taste add 1/8 more sugar at a time. if it is not sour enough for your taste add 1 tsp vinegar at a time. make sure it is hot. pour over eggs. there must be enough brine to cover. if not make another half batch.
• 5 cover the crock with a turned over plate that will fit down in the crock. put a weight on the plate.
• 6 cover the jar with waxed paper or plastic wrap, then the lid. you do not want the lid to rust with the vinegar. gently shake the jar each day.
• 7 refrigerate three days. you can keep for five to seven days.
• 8 if you use cranberry juice, there will be a slight tint to the eggs. do not use cranberry grape, the eggs will turn a blueish gray.