Mustard Pickled Eggs (Print version)
Tangy, golden mustard pickled eggs made in the fridge with pantry staples. No canning needed. Ready in 5 days.
# Ingredients:
For the jar
01 -
12 large eggs, hard-boiled and peeled
02 -
1 small yellow onion, thinly sliced
For the brine
03 -
2 cups white vinegar (480 ml)
04 -
1 cup water (240 ml)
05 -
1/2 cup granulated sugar (100 g)
06 -
3 tablespoons prepared yellow mustard
07 -
1 tablespoon pickling salt
08 -
1 tablespoon mustard seeds
09 -
1 teaspoon ground turmeric
10 -
1 teaspoon whole black peppercorns
11 -
2 cloves garlic, peeled and lightly crushed
# Instructions:
01 -
Place eggs in a single layer in a pot and cover with cold water by one inch. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer to an ice bath until fully cool, then peel carefully.
02 -
Combine vinegar, water, sugar, mustard, salt, mustard seeds, turmeric, peppercorns, and garlic in a saucepan. Bring to a simmer over medium-high heat and cook for 5 minutes, stirring occasionally, until the sugar and salt dissolve. Remove from heat and let cool completely to room temperature.
03 -
Layer the peeled eggs and onion slices in a clean 2-quart glass jar, alternating so the onions are distributed throughout.
04 -
Pour the cooled brine over the eggs and onions, making sure everything stays submerged. Seal the jar tightly.
05 -
Store the jar in the refrigerator for at least 5 days before eating. The flavor deepens the longer they sit, and they will keep for 3 to 4 months while cold.
# Good to know:
01 -
Use a clean fork each time you remove an egg from the jar.
02 -
Best flavor develops after 5 to 7 days in the refrigerator.