Mustard pickled eggs are a tangy and flavorful snack made by pickling hard-boiled eggs in a brine that includes mustard seeds, vinegar, and spices. This traditional recipe is popular in many parts of the world and is a great way to preserve eggs while adding a zesty kick to them.
To make mustard pickled eggs, you would start by hard-boiling the eggs and peeling them once they have cooled. In a saucepan, you would combine vinegar, water, sugar, mustard seeds, turmeric, salt, and other spices or flavorings of your choice.
The result is a tangy and flavorful snack that can be enjoyed on its own or as a topping for salads, sandwiches, or other dishes. Mustard pickled eggs have a bold and zesty flavor that is sure to add a kick to your meals.
INGREDIENTS:
They keep in the fridge forever
- Mustard eggs
- 12 Eggs
- 1 sliced med Onion
- 4 cups of water
- 1 cup white vinegar
- 1 cup sugar
- 1 tablespoon kosher salt
- Bring to boil then add
- 1 tablespoon mustard seeds
- 3 tablespoons yellow mustard or 11/2 tablespoons of powder
- 2 teaspoons turmeric
METHODE
Mustard pickled eggs
Mix ingredients Simmer for 5 minuets then let cool.
Then add to peeled boiled eggs and onions and put in fridge for 10-14 days. Give a stir/ shake every day.
Now that is the recipe. I put in more seeds and I mix spicy and plan. I also sometimes use a spicy mustard. I don’t only make 12 eggs. I always at least double this or more.