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Ingredients
  • Kristy Sue Ortman ½ cup apple cider vinegar. ½ cup water. 3 teaspoons on mustard of choice. 1 cup of sugar. Pinch of salt. Gather all ingredients into a pot. Boil. Stir til sugar dissolves. Pour mixture in jar over cooked hardboiled eggs. Cool then seal with lid. Refrigerate 2 to 3 days .
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