I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.

Ingredients

10 serv.

cider vinegar↗1⁄2 cup
prepared mustard (yellow, spicy brown, horseradish, Dijon)↗3 tablespoons
water↗1⁄2 cup
sugar or 2/3 cup Splenda sugar substitute↗2⁄3 cup
pinch salt↗1
hard-boiled eggs, peeled10

Step-by-step instructions

1
Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
2
Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
3
Pour the hot mixture over the eggs.
4
Seal the jar.
5
Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

Source: food.com

Original recipe ↗

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