Amish Pickled Mustard Eggs

Amish Pickled Mustard Eggs marinate hard  cooked  eggs in a savory brine  for a flavor somewhat like deviled eggs.

Amish Pickled Mustard Eggs is my recipe of the day for the  blogging  event Farmer’s  Market Week.  A  ton  of  food bloggers have been  doing  joint postings all  week long. And we wrap things up today. I hope you have enjoyed  following along!

So far this week I have shared my recipes for Dill Vinegar,   Pickled Sport Peppers,   Watermelon Rind Pickles, and Chow Chow.

Amish Pickled eggs can come in several  types. This one uses mustard to add flavor. If you haven’t had  this type before,  it tastes similar to a hard boiled deviled egg.

I have  used fresh turmeric  in this to keep  the  brine from clouding the way adding prepared mustard  does. You  can find fresh turmeric in many stores  now.  But  push  to  shove, an Indian or Pakistani market  always has it.  They will have mustard oil as well. But if pressed,  you can heat mustard seed in oil  until it is infused.

I  only did a half dozen  since you really  don’t  want  to keep these  indefinitely. As eggs sit  in the brine over time, the  white will become rubbery. So better just to make a few and then another batch later if you need.

Enjoy your eggs with salads, by themselves, or perhaps even for a lovely colored deviled egg.

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner
• Parmesan Roasted Zucchini Boats by Family Around the Table
• Zucchini Crisp by Kate’s Recipe Box

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Amish Pickled Mustard Eggs

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Amish Pickled Mustard Eggs

Print

Amish Mustard Pickled Eggs

Course Appetizer

Cuisine American, Amish

Keyword pickles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Brine time 2 days days

Servings 6 eggs

Author Sue Lau

Equipment

• jar with lid

Ingredients

Eggs:

• 6 large eggs (preferably a 4-5 days old)
• 1/2 teaspoon baking soda (helps egg peel easily)

Brine:

• 2 cups water
• 3- inch piece fresh turmeric (sliced)
• 2 tablespoons mustard seeds
• 1/4 cup white vinegar
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 1 teaspoon mustard oil
• 2 drops yellow food color (optional)

Extras:

• 1 ounce thinly sliced red bell pepper
• 1 ounce thinly sliced onion

Instructions

Eggs:

• Stir baking soda into water in a saucepan and add six eggs (enough water to cover).
• Bring to a boil and boil gently for ten minutes.
• Remove from heat; drain off hot water and run cold water over the eggs to cool them down.

Brine:

• Mix water with fresh turmeric ,mustard seeds; bring to a boil, then reduce heat and simmer until brine reduces to one cup. Strain brine.
• Stir remaining ingredients into hot brine,

Other:

• Pack peeled eggs into a quart jar with sliced peppers and onions mixed throughout.
• Cover with brine.
• When the brine cools down, add the cap to the jar and refrigerate 1-2 days.
• Eat within 4-5 days.

Notes

From the kitchen of palatablepastime.com

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