These deliciously sweet and tangy mustard pickled eggs take on a vibrant yellow color as they pickle in your refrigerator.
Pickling Amish-style mustard eggs in your refrigerator is a must-try for any mustard lover. The bright, vibrant color is only second to the bright and tangy mustard flavor that infuses each bite. Best of all, no canning is required!
Ingredients and Substitutions
- Hard boiled eggs - These can be bought at your grocery store, but making them at home is easy.
- Sweet onion - A yellow onion is an equally good substitute.
- White vinegar - You can make pickled eggs with apple cider vinegar too.
- White Sugar - Brown sugar can also be substituted.
- Pickling salt - Pickling salt is best because it won't discolor the brine, but you would likely not even notice because this brine will be so cloudy and yellow. Therefore, it is fine to substitute table salt.
- Yellow mustard - This recipe is designed to use with yellow mustard, also known as American mustard, but you can experiment with other mustards like Dijon.
- Whole mustard seed
- Ground turmeric powder
- Whole black peppercorns
- Celery seed - Optional, but adds a nice subtle flavor.
- Garlic cloves - 1 teaspoon of garlic powder can be substituted.
Optional: You can make these eggs spicy by adding hot sauce to the brine. Otherwise, a bay leaf is a good herbal addition.
How to make them
Before you can pickle these Amish mustard eggs, you need to make hard boiled eggs. The easiest way to boil eggs is to place the large eggs in a single layer in a large pot and add enough cold water to cover them by one inch. Set the pot over high heat and bring to a boil. Immediately turn off the heat and let the eggs sit for 14 minutes. They are now hard-boiled and can be peeled and pickled once cooled!
Prepare your pickling brine by adding the vinegar, water, sugar, salt, mustard, mustard seeds, turmeric, peppercorns, celery seed, and garlic cloves to a small saucepan. Place the saucepan over high heat and simmer for five minutes or until the sugar and salt have dissolved. Remove the pickling liquid from the heat and let cool to room temperature.
When the brine has cooled, place eggs and onion slices in a large mason jar in layers. Then pour the brine into the jar along with the larger seasonings and garlic cloves. Discard any excess liquid and seal the quart jar.
How to store pickled eggs
For best flavor, your pickled eggs should be stored in a glass jar in the refrigerator for one week prior to eating them. This gives them enough time to soak up the flavor. Do not attempt to can this recipe using a water bath or pressure canner. As long as your eggs are stored in the brine and refrigerated, these mustard eggs will stay fresh for a long time.
Mustard Pickled Eggs
Equipment
Ingredients
- 12 hard boiled eggs peeled
- 1 small sweet onion thinly sliced
- 3 cups white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tablespoon pickling salt
- 3 tablespoons yellow mustard
- 1 tablespoon mustard seeds
- 2 teaspoons turmeric
- 1 teaspoon whole black peppercorns
- ¼ teaspoon celery seed
- 2 cloves garlic
Instructions
- In a small saucepan add the vinegar, water, sugar, salt, mustard, mustard seeds, turmeric, black peppercorns, celery seed, and garlic. Set over high heat and bring to a simmer. Simmer for 5 minutes, or until the sugar and salt have fully dissolved.
- Remove the saucepan from heat and let the vinegar mixture cool to room temperature. It can be placed in the refrigerator or freezer to cool more rapidly.
- Layer your hard boiled eggs and onion slices in a large glass jar until full, then pour your cooled brine into the jar until everything is covered. Be sure to get garlic and seasonings into the jar with the brine, then discard any excess brine.
- Seal the jar and store it in your refrigerator for one week, then enjoy.
Lindsey
Is this mustard powder or prepared mustard?
Lori Grosschadle
great taste will make them again. family loved
Steven
I made this, and very pleased. If you like Honey Mustard dressing/dip, you will like this. Kids will like them.
I used 1/3rd Dijon and regular Mustard. Will try 1/3rd Brown, Dijon and yellow next.
Use a stick blender to mis the sauce.
Gilbert Daley
Why are the carbs (12g) so high for this recipe? Other recipes I checked had carbs from 1.9g to 5g. Did you measure all the ingredients or just the pickled egg?
Roxy
Hey there. Just made them 2 weeks ago as I thought it said to infuse for two weeks. Anyhow, I'm ready to try them. My one question is the brine finally thickened. as it was quite watery for about a week in fridge. But now the brine is gooey, they haven't gone bad have they? or is the brine suppose to be thick and gooey ? I'm scared to try one.
Fox Valley Foodie
It would concern me to describe the brine as gooey. Did you deviate from the recipe in any way?
Robert
I noticed in your picture you are using 5% vinegar. How can I put this… that is an economy brand which is cheaper. Better quality vinegar has more than a third more ascetic acid in it. A big difference in the final taste . (Vinegars are typically 7%.)
You might want to mention that because you will need quite a bit less of the more acetic vinegar
Sarah Vanderbeek
I love these eggs but not the sugar. Can I just leave that out? Will it still work?
Thank you
Fox Valley Foodie
Yes, the sugar can absolutely be left out. Sugar mellows out the vinegar, so if you leave it out you can expect your eggs to have a bit more of a bite (which some people prefer).
Sandra Perdriel
I made this this morning but have not yet tried it. I did sip take a tiny snip of the liquid and found it delicious. I will tell you what I think of the eggs later. I think that it would be a good idea to let them marinate for a while. I only did four eggs and half measures for the liquid.
Chris
Usually it’s 1 cup vinegar to 3 cups water… is that a typo or are these exceptionally vinegar’y?