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Amish Mustard Pickled Eggs

Braz

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Amish Mustard Pickled Eggs (18 - 24)

INGREDIENTS:

18 to 24 hard boiled eggs

1 thinly sliced large sweet onion (or 1½ medium)


Mustard Pickling:

6 cups water

1 1/2 cup white vinegar

1 ½ cup sugar

1 ½ tbsp. kosher salt

4 1/2 tbsp. prepared mustard

1 tbsp. brown mustard seed

½ tbsp black mustard seed

2 large garlic cloves, sliced

3 tsp. turmeric - OPTIONAL


Combine the pickling ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool. Place hard boiled eggs and sliced onions in a lidded jar/container. Pour mustard pickling mixture over eggs and onions. Place in refrigerator for 10-14 days. Give a swish every day to make sure everything is coated.
 

one eyed jack

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Tried Lisacsco's recipe few weeks ago. Noticed your post with recipe in that thread and copied it then.

Gonna try your's soon.
 

Fueling Around

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I like pickled eggs. Wife doesn't like them nor when I eat them ... you gas the reason.

I'm trying to figure out what makes these Amish versus German.
Don't recall Amish on the internet nor using foreign spices as turmeric.
 

Bearcarver

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I like pickled eggs. Wife doesn't like them nor when I eat them ... you gas the reason.

I'm trying to figure out what makes these Amish versus German.
Don't recall Amish on the internet nor using foreign spices as turmeric.

Being 100% Pennsylvania Dutch, married for 51+ years to a 50% Pennsylvania German Girl, and living just a stone's throw from Lancaster, PA (Home of the Amish), I can bet there is very little difference between the Amish Eggs & the German Eggs.

Bear
 

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