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.
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.