1. In a large jar or container, combine the apple cider vinegar, water, mustard seeds, sugar, salt, turmeric powder, and celery seeds. Stir until the sugar and salt dissolve.
2. Add the hard-boiled eggs and summer sausage to the jar.
3. Cover the jar tightly and refrigerate for at least 24 hours before serving.
Enjoy your tangy, flavorful mustard pickled eggs with summer sausage as a snack or appetizer! 😋😋❤️
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Passed down by my German grandma, this family recipe has been cherished for years.
