Mustard Pickled Eggs Recipe
Ingredients:
– 12 eggs
– 1 medium onion, sliced
– 4 cups water
– 1 cup white vinegar
– 1 cup sugar
– 1 tablespoon kosher salt
– 1 tablespoon mustard seeds
– 3 tablespoons yellow mustard (or 1.5 tablespoons mustard powder)
– 2 teaspoons turmeric
**Instructions:**
1. **Boil the Eggs:**
– Hard boil the eggs, then cool and peel them.
2. Prepare the Brine:
– In a large pot, combine 4 cups of water, 1 cup of white vinegar, 1 cup of sugar, and 1 tablespoon of kosher salt.
– Bring the mixture to a boil, stirring to dissolve the sugar and salt.
3. **Add Flavors:**
– Once the mixture is boiling, add 1 tablespoon of mustard seeds, 3 tablespoons of yellow mustard (or 1.5 tablespoons of mustard powder), and 2 teaspoons of turmeric.
– Reduce the heat and let the mixture simmer for 5 minutes, stirring occasionally.
4. **Cool the Brine:**
– Remove the pot from the heat and let the brine cool to room temperature.
5. **Combine with Eggs and Onion:**
– Place the peeled boiled eggs and sliced onion into a large jar or container.
– Pour the cooled brine over the eggs and onions, ensuring they are fully submerged.
6. **Refrigerate:**
– Seal the jar or container and place it in the refrigerator.
– Let the eggs pickle for 10-14 days, giving the jar a gentle shake or stir each day to ensure even flavor distribution.
**Notes:**
– **Adjusting Spices:** Feel free to add more mustard seeds or mix spicy and plain mustard to suit your taste.
– **Spicy Variation:** Use spicy mustard instead of yellow mustard for a kick.
– **Scaling the Recipe:** This recipe can be easily doubled or more if you want to make a larger batch. Adjust the ingredient quantities accordingly.
– **Storage:** The pickled eggs will keep in the refrigerator for a long time, making them a convenient and flavorful snack or addition to meals.
Enjoy your homemade mustard pickled eggs