Mustard Pickled Eggs (Print Version)
# Ingredients:
01 -
1 dozen hard-boiled eggs.
02 -
1 cup white vinegar.
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1 cup water.
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1/2 cup granulated sugar.
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1/2 cup yellow mustard seeds.
06 -
1/4 cup celery seeds.
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1 tablespoon salt.
08 -
1 teaspoon turmeric powder.
# Instructions:
01 -
In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1/2 cup granulated sugar, 1/2 cup yellow mustard seeds, 1/4 cup celery seeds, 1 tablespoon salt, and 1 teaspoon turmeric powder. Bring to a boil, stirring occasionally to dissolve the sugar and salt.
02 -
Once the brine has come to a boil, remove it from the heat and let it cool to room temperature.
03 -
Peel the hard-boiled eggs and place them in a clean, sterilized jar or container with a lid.
04 -
Pour the cooled brine over the eggs, making sure they are completely submerged. Use a small plate or a lid to keep the eggs submerged if necessary.
05 -
Seal the jar or container with a lid and refrigerate for at least 5 days to allow the flavors to develop. The pickled eggs will continue to improve in flavor as they sit.
# Notes:
01 -
These Mustard Pickled Eggs are a tangy, flavorful snack perfect for any time of day. The mustard seeds and turmeric add a delightful zing to the brine, making these eggs a unique and tasty treat.