Mustard Pickled Eggs
These deliciously sweet and tangy mustard pickled eggs take on a vibrant yellow color as they pickle in your refrigerator.
- 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
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 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.
Calories: 140kcal | Carbohydrates: 12g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 187mg | Sodium: 690mg | Potassium: 117mg | Fiber: 1g | Sugar: 10g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg