Mustard Pickled Eggs
The ultimate flavor bomb! Mustard Pickled Eggs are tangy, sweet, and incredibly easy to make. Perfect as a snack, appetizer, or a unique addition to any meal. Don’t miss out on this vibrant and tasty treat!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Large Pot
Ingredients
- 12 large eggs
- 1 quart water
- 1 cup granulated sugar
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 1/2 tablespoon ground turmeric
- 1/4 cup yellow mustard
- 1 tablespoon mustard seeds
- 6 whole cloves (optional)
- 1 sweet onion very thinly sliced
Instructions
- Start by placing the eggs in a large saucepan. Cover them with cold water by about one inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for about 8 to 10 minutes. This method allows the eggs to cook gently, resulting in a perfectly creamy yolk.
- After the time is up, carefully drain the hot water and transfer the eggs to a bowl of ice water. This will stop the cooking process and make them easier to peel. Let them cool for a few minutes before gently cracking the shells and peeling them under running water if needed. This helps remove any stubborn bits of shell.
- Now it’s time to prepare your pickling solution. In a clean large saucepan, combine the water, sugar, vinegar, salt, turmeric, mustard, and mustard seeds, along with the optional cloves if you choose to use them. Stir well and bring the mixture to a boil over high heat. As the mixture heats up, you’ll notice the aroma of the spices filling your kitchen.
- Once the sugar has completely dissolved in the boiling mixture, reduce the heat to low and let it simmer for about 5 minutes. This allows the flavors to blend beautifully. After simmering, remove the saucepan from the heat and allow the mixture to cool slightly while you prepare the eggs.
- In a large glass jar or smaller jars, start layering the peeled eggs and sweet onion slices. Make sure to arrange them nicely for an appealing presentation.
- Once your jars are filled with layers of eggs and onion, pour the warm pickling mixture over the top, ensuring that all the eggs are completely submerged. You want every egg to soak up that delicious pickling flavor.
- Seal the jars with tight-fitting lids. This is important to create a proper seal, which helps in the pickling process. Refrigerate the jars for at least one week before consuming. The longer they sit, the more flavorful they become, as the pickling solution penetrates the eggs.
- During the first week, gently shake the jars daily to ensure an even distribution of flavors. After the week is up, you can start enjoying your Mustard Pickled Eggs. They make a fantastic snack or an excellent addition to salads and sandwiches.
- When ready to serve, simply remove the desired amount of pickled eggs from the jar and enjoy! Remember, the longer they sit, the more robust the flavor becomes.
Notes
Fresh eggs yield the best results. Be patient and let your Mustard Pickled Eggs sit for at least a week for maximum flavor. Store in the fridge and consume within a few weeks.