Amish Pickled Mustard Eggs

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1 dozen eggs

2 c white vinegar or apple cider vinegar

2 tbsp. plain yellow mustard

1/2 c water

1 c sugar

1 tbsp. salt

1 tbsp. celery seed

1 tbsp. mustard seed

6 whole cloves

1/8 tsp. turmeric, optional


1. Start by hard boiling 1 dozen eggs. In a heavy pot, bring this mixture to a boil, simmer for a few minutes until the sugar has dissolved and then set it aside to cool.

2. Layer the eggs in a jar with either a sliced onion or some carrots or whichever vegetable you choose. Or just use eggs.

3. Ladle the vinegar mixture over the eggs and Refrigerate for at least 72 hours; the longer the better.

4. These are great alone or mixed into potato salad, or try using for a nice twist with deviled eggs. They are so good on a meat and cheese platter, halve or quarter them.

Bon Appetit!

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