Yellow Mustard Pickled Eggs
Yellow mustard pickled eggs made with hard-boiled eggs in a tangy mustard and turmeric brine with sliced onions, mustard seeds, peppercorns, celery seed, and garlic.
Servings 9 servings
Ingredients
- 1 1/2 cups distilled white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons yellow mustard
- 9 large eggs hard boiled and peeled
- 2/3 cup sliced yellow onion
- 2 large garlic cloves sliced
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon black peppercorn
- 1/8 teaspoon celery seed
Instructions
- In a saucepan, combine the white vinegar, water, sugar, salt, yellow mustard, and ground turmeric. Bring to a light simmer over medium heat, stirring until the sugar and salt are fully dissolved.
- Remove the brine from the heat and allow it to cool to room temperature.
- Layer the peeled hard-boiled eggs, sliced onion, mustard seeds, peppercorns, celery seed, and garlic in a clean quart-size mason jar.
- Pour the cooled brine into the jar, covering the eggs and seasonings. Fill to just below the band line.
- Place a canning weight into the jar to keep the eggs fully submerged in the brine.
- Cover the jar and let it stand at room temperature for 1 hour.
- Transfer the jar to the refrigerator and refrigerate for at least 24 hours before serving. For best flavor and color, refrigerate for 1 week before serving.
Notes
- Allow A Full Week: While the eggs can be eaten after 24 hours, 1 week of refrigeration produces the best flavor and color.
- Keep Eggs Submerged: Use a canning weight or other food-safe weight to ensure the eggs remain below the surface of the brine.
- Expect Turmeric Settling: Ground turmeric may settle to the bottom of the jar during storage. This is normal.
- Store In The Refrigerator: These are refrigerator pickled eggs and should remain refrigerated at all times.
- Save The Onions: The pickled onions can be used on sandwiches, burgers, salads, and wraps after the eggs have been eaten.
