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–+ servings

Amish Mustard Pickled Eggs

Sue Lau
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Prep Time 5 minutes
Cook Time 10 minutes
Brine time 2 days
Course Appetizer
Cuisine American, Amish
Servings 6 eggs

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
Keyword pickles
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