As promised, here is my recipe for Amish
mustard pickled eggs. They are easy...
beautiful and delicious!
I'm Tess and welcome to my kitchen.
This recipe makes a dozen mustard
pickled eggs. To hard boil the eggs, place
the eggs in cold water, bring up to a
boil, cover, remove from the heat and let
set for 10 minutes then rinse them under
cold water and peel. Perfect hard-boiled
eggs every time.
And next I'm making the mustard pickling
liquid. I have four cups of water and I'm
adding 1 cup of white vinegar, 1 cup of
sugar and 1 tablespoon of kosher salt.
Giving that a good stir and bringing up
to a boil. Once the sugar and salt are
dissolved, I'm adding 1 tablespoon of
mustard seeds and 3 tablespoons of
yellow prepared mustard.
This next ingredient that I'm adding is
optional and it is mainly for the color.
I'm adding some turmeric.  You can also
use some yellow food color but I'm
keeping it natural here.
I did make a batch of mustard pickled
eggs without the turmeric and you can see the difference.
 
The turmeric also adds a hint of flavor
to the eggs and juice as well which I
especially like if you're adding the
eggs to a salad.
Giving that a real good whisk to make
sure everything is well combined.
Bringing that up to a boil and letting that
simmer for 5 minutes and then i'm going
to remove from the heat to let it
slightly cool.
You will need a glass lid container to
store in the refrigerator and i'm using
an old pickle jar.
I'm adding the hard-boiled eggs and some
thinly slice sweet onion.
You can also add dill, garlic or even
some horseradish or banana peppers for a little kick.
 
I'm pouring the mustard pickling juice
over the eggs and onions.
The liquid is just slightly warm. You
don't want it hot because you don't want
to cook the eggs any further. Give the
eggs a gentle stir to make sure
everything is well coated.
Let the eggs and juice come to room temp and then place in the refrigerator and...
forget about them for, GET READY...10 to 14 days! YES!
Every one to two days give the eggs a
gentle stir and the eggs and onions
should be covered with the juice at all
times.
The longer you allow the eggs to pickle,
the better they're going to taste!
This is the batch of mustard pickled
eggs without the turmeric. The eggs are
yellow and have the flavor, just lighter
in color. And here are the eggs
side-by-side so you can see the difference.
You can find this Amish mustard pickled
egg recipe in the description box below
and please remember to take a moment and give me a THUMBS UP, SUBSCRIBE and leave
a COMMENT below. You can also find me and more of what I'm cooking on Facebook and Tess Cooks4u blog.
 
These mustard pickled eggs are easy,
healthy and delicious.
The hard part is waiting but they are
well worth it!
The mustard pickled eggs are very
different from the Amish pickled red beet
egg recipe which you can find HERE and I
will also leave a link in the
description box below. The mustard pickled eggs are sweet with that mustard and...
vinegar tang along with the spicy sweet
onions. A great combination!
You can serve the mustard pickled eggs
as a side dish with a sandwich...
sliced over salads or a cabbage slaw or
you can even make deviled eggs.
I hope you give these mustard pickled
eggs a try. If you're an egg lover...
you will love these, enjoy.
And Thanks so much for joining me here
in my kitchen.
You can subscribe here for my future
video recipes and remember to come visit
me on Facebook.
You never know what i might be cooking.
Until next time...
Much Love!
