Russ' Recipes
Russ' Recipes
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January 30, 2022

         Since my Mom-Mom, Edith Shepherd Stout, made " Pickled Red Beet Eggs ~ ( click here for that recipe ) " it was some time later that I discovered the " Amish Mustard Pickled Eggs " and ended up liking them as well .....

         Now the thing is with " Amish Mustard Pickled Eggs " is this ..... If you've never had them you'll either " not really like them " ... or ... you'll end up " Craving Them " and not be able to wait to have them again.

The other great thing about making " Amish Mustard Pickled Eggs "

is that you not only get " Pickled Mustard Flavored Eggs "

but " Pickled Mustard Onions " as well !

So ..... other than just simply eating the " Pickled Mustard Eggs " and the " Pickled Mustard Onions " ... what else can they be used for :

  • They both will add a lot to any fresh garden salad you may make ... some even add the eggs to " Tuna Salad " ...

  • Deviled " Amish Mustard Pickled Eggs " are great ... anytime ... and they will add a color to your " Holiday Dinners " ...

  • The eggs have even been used by some to even make a colorful " Mustard Egg Salad " ...

  • Can be stored in the fridge for up to 2 months ...

This recipe can easily be doubled when you have a lot of folks coming over !

" You gotta try these out !

  Ingredients:

  •     2  ~  cups of apple cider or white vinegar

  •     1  ~  cup of sugar

  •     1/2  ~  cup of water

  •     1  ~  Tablespoon of salt

  •     1  ~  Tablespoon of celery seeds

  •     1  ~  Tablespoon of mustard seeds

  •     2  ~  Tablespoon of yellow mustard

  •     1/8  ~  teaspoon of turmeric

  •     6  ~  cloves

  •     1  ~  dozen hard boiled eggs  ~  ( peeled )

  •     1  ~  medium sweet onion  ~  ( sliced )

  •     Glass airtight container with a seal for storing them in the fridge


Directions:

  1.   Add the first " 9 ingredients " to a pot on the stove.

  2.   Heat them " just " until they start to boil then turn them to simmer.
      ( Whisk while heating so that the sugar will dissolve )

  3.   Simmer for " 10 minutes " and then remove them from the heat and let them cool until the pan is just warm.
      ( They need to be warm, but not hot, so that it won't break your glass airtight container )

  4.   At this point, if you haven't already, you can peel your eggs " and " slice your onion while waiting.

  5.   Once your eggs are peeled and your onions sliced ... layer them in your airtight container.

  6.   Then when your mixture is cool enough ... pour the mixture into your glass container.

  7.   Once the mixture is poured in ... if there isn't enough liquid to cover your eggs add more vinegar until they are covered.

  8.   Then turn your container, carefully, upside down a few times to insure everthing is mixed together.

  9.   Place your jar in the fridge.

  •   Let your " Amish Mustard Pickled Eggs " stay in the fridge " at least " for 24 hours before eating or using the eggs ...

  •   However they taste the best after pickling for " 3 Days " ...

  •   They are good stored in the fridge for up to" 2 Months " ...

 
Send Email to Russ, Click Here!
or at
( russpickde@comcast.net )


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