Mustard Pickled Eggs

Ingredients:

  • 12 hard-boiled eggs, peeled
  • 1 cup white vinegar
  • 1 cup water
  • 1/3 cup sugar
  • 1/4 cup yellow mustard
  • 1 tablespoon mustard seeds
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced

Directions:

  1. In a saucepan over medium heat, combine vinegar, water, sugar, yellow mustard, mustard seeds, salt, and turmeric. Bring to a boil, stirring until the sugar is dissolved.
  2. Reduce heat and simmer for 5 minutes.
  3. Arrange the eggs in a large jar, layering them with the sliced onion and minced garlic.
  4. Pour the hot mustard mixture over the eggs, ensuring all eggs are completely submerged.
  5. Seal the jar and let it cool to room temperature.
  6. Refrigerate the jar for at least 48 hours before serving to allow the flavors to develop.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 78 kcal per egg | Servings: 12 eggs

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