MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
EASY MUSTARD PICKLED EGGS
If you dig pickled eggs, give these a try. The food coloring is optional..... it just gives a more dramatic deep yellow color. Cook time is chilling time.
Provided by Parsley
Categories Lunch/Snacks
Time P2DT20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the peeled eggs in a non-metal bowl or jar.
- In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). Bring just to a simmer.
- Pour over the eggs and allow to cool.
- Cover and chill for at least 48 hours to allow flavor to develop.
Nutrition Facts : Calories 199.6, Fat 6.1, SaturatedFat 1.7, Cholesterol 212, Sodium 209.9, Carbohydrate 27.6, Fiber 0.5, Sugar 26.1, Protein 7.1
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