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Amish Mustard Pickled Eggs


Master of the Pit
SMF Premier Member
Joined Jun 25, 2017
Amish Mustard Pickled Eggs (18 - 24)


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

Master of the Pit
Joined Oct 11, 2014
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

Smoking Fanatic
SMF Premier Member
Joined Dec 10, 2018
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.

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