Pickled Eggs

• Put 1 cup warm water in a jar that will fit six eggs

• Stir in 2 teaspoons sugar and 2 teaspoons salt until dissolved

• Layer in 1/4 of a yellow onion, thinly sliced and the eggs will turn yellow, and/or some sliced beats and they'll turn red (and then you'll have some pickled beats too)

• Alternating with the eggs and dill, mustard seeds and garlic

• Fill the jar to the top with white vinegar (at least 1 cup)

• Put on the lid and shake it gently to mix

• Refrigerate at least 24 hours for them to have that pickled flavor

You can use this same vinegar and water mixture to pickle just about anything.

In this picture, I did carrots, green beans, and eggs with beats, which all go great in a salad or on a cheese platter.

As I say, living in the van is all about abundance, and delicious food is very much a part of that!