These Pennsylvania Dutch Amish mustard pickled eggs are not only beautiful but easy, healthy and delicious. These mustard pickled eggs are sweet, spicy and tangy and can be used as a side dish, on salads or as deviled eggs.
INGREDIENTS
- 12 hard boiled eggs
- 1 thinly sliced medium sweet onion
BRINE
- 4 cups water
- 1 cup white vinegar
- 1 cup sugar
- 1 tbsp. kosher salt
- 3 tbsp. mustard
- 1 tbsp. mustard seed
- 2 tsp. turmeric (optional)
- 1 teaspoon whole black peppercorns (optional)
- ¼ teaspoon celery seed (optional)
- 2 cloves garlic smashed (optional)
DIRECTIONS
- Boil and peel your eggs. Set aside.
- In a small saucepan, add vinegar, water, sugar, salt, mustard, mustard seeds, turmeric, peppercorns, celery seed, and garlic. Set over high heat and bring to a simmer. Simmer for 5 minutes, or until sugar and salt have fully dissolved.
- Remove saucepan from heat and let cool to room temperature, speeding the process in the refrigerator or freezer if you prefer.
- Layer hard-boiled eggs and onion slices in a large glass jar until full, then pour cooled brine into jar to cover. Be sure to get garlic and seasonings into jar with brine, then discard any excess brine.
- Seal jar and store in refrigerator for one week, then enjoy.
