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.