Mustard Pickled Eggs
Ingredients
- 12 eggs (boiled and peeled)
- 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 1½ tablespoons mustard powder)
- 2 teaspoons turmeric
Instructions
1. Prepare the pickling liquid
- In a large saucepan, combine 4 cups water, 1 cup white vinegar, 1 cup sugar, and 1 tablespoon kosher salt.
- Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
2. Add flavorings
- Once boiling, add 1 tablespoon mustard seeds, 3 tablespoons yellow mustard (or 1½ tablespoons mustard powder), and 2 teaspoons turmeric.
- Simmer the mixture for 5 minutes to let the flavors meld.
3. Cool the pickling liquid
- Remove the saucepan from heat and let the liquid cool to room temperature.
4. Assemble the pickles
- Place the peeled boiled eggs and sliced onions in a clean, large jar or container with a tight-fitting lid.
- Pour the cooled pickling liquid over the eggs and onions, making sure they are fully submerged.
5. Refrigerate
- Seal the jar or container and refrigerate for 10-14 days. Shake or stir the jar daily to ensure the flavors are evenly distributed.
6. Enjoy
- After the pickling time, the eggs will be tangy, flavorful, and ready to eat!
Variations:
- Increase the amount of mustard seeds for a spicier kick.
- Mix spicy and plain mustard to adjust the heat level.
- Use spicy mustard or other types of mustard for different flavor profiles.
Note: For a larger batch, simply double or triple the recipe, adjusting the jar size and pickling liquid as needed.
These pickled eggs will be a great addition to any appetizer spread, snack time, or as a tangy protein boost. Enjoy!