These mustard pickled eggs are a delightful snack that can last in the fridge for what feels like forever. Here’s how to make them:

In a large pot, combine 4 cups of water, 1 cup of white vinegar, 1 cup of sugar, and 1 tablespoon of kosher salt. Bring this mixture to a boil.
Once boiling, add 1 tablespoon of mustard seeds, 3 tablespoons of yellow mustard (or 1.5 tablespoons of mustard powder), and 2 teaspoons of turmeric.
Mix well and let it simmer for 5 minutes, then remove from heat and let it cool.
Pickle the Eggs:

Place the peeled boiled eggs and sliced onion in a large jar or container.
Pour the cooled pickling liquid over the eggs and onions.
Seal the jar or container and place it in the fridge for 10-14 days. Make sure to give it a good stir or shake every day to keep the flavors well-distributed.
Tips:
Feel free to increase the amount of mustard seeds or mix in some spicy mustard if you like a bit of a kick.