How Can I Perfect My Mustard Pickled Eggs Recipe?

[KellyTheChef]

I know this isn't really a PC type recipe, but here goes:

We stopped in Amish country Saturday for dinner. On their salad bar they had regular (purple) pickled eggs that are soaked in beet juice/vinegar/sugar mixture. They also had YELLOW eggs that the waitress told me were mustard pickled eggs. They were soooooooooooo good! I searched on AllRecipes.com for a recipe and I made them on Sunday. I couldn't wait any longer, so I tried one last night. Not sure if they haven't soaked long enough, they tasted similar, but had waaaaaaaaaay too much vinegar taste.

Has anyone ever had these and know of a good recipe for them? I may try it again with 1/2 water and 1/2 vinegar if they continue to taste like this. I wasn't sure if they would taste different the longer they sit in the solution.

I REALLY want to know how to make these, they were the best!

 

[cooking.with.ann]

check this link, see if one of these might be better:http://www.hungrybrowser.com/phaedrus/m110501.htmAnn

 

[KellyTheChef]

Thank you Ann for that link! From looking over those recipes, I tweaked the recipe I had and I think I have found what will work!

For those of you who would like to try them, they are wonderful!

Mustard Pickled Eggs

6-12 hard boiled eggs, peeled and placed into quart jar with lid
2 T. prepared (regular yellow) mustard
1 c. sugar
1 t. salt
1 1/2 c. white vinegar
1/2 c. water

Bring all ingredients except for eggs to a boil to dissolve sugar completely. Pour over eggs, cover, and refrigerate for minimum of 3 days.
Will keep for weeks in the frig!

 

[KellyTheChef]

I have tweaked this recipe a bit more so the mustard doesn't seperate in the mixture...

I have some of these sitting in the frig right now that I made this morning. I can't wait till they are done in a few days!

Here is the updated recipe:

Mustard Pickled Eggs

2 hard boiled eggs, peeled and placed into quart jar with lid
2 T. prepared (regular yellow) mustard
1 c. sugar
1 T. corn starch
1 t. salt
1 1/2 c. white vinegar


Combine sugar, corn starch, and salt in small saucepan. Then add in vinegar and mustard. Bring to a boil to dissolve sugar completely. Pour over eggs, cover, and refrigerate for minimum of 3 days.
Will keep for weeks in the frig!

 

[ChefBeckyD]

Pickled Eggs are an Easter Tradition here!

I make mine with beet juice though - I'll have to post the recipe when I get back from lunch!

 

[janetupnorth]

Ooh...I'll have to make some after the kids are done with their colored eggs...

 

[KellyTheChef]

My Grandma is making pickled (beet) eggs for Easter and that's what reminded me of the mustard eggs. Last year when I was looking for this recipe, I think I had these almost daily for about 6 months. Now it's been quite a while and they sound so good to me!


Becky...I would love to see your recipe. Whenever I make pickled (beet) eggs, I just buy the jars of pickled beets and add the eggs to them. I would like to know how to make them myself, though!

 

[ChefBeckyD]

Okay - here is my recipe. This has been passed down for generations! I always remember my grandma & my mom making them with home-canned beets, but I have to buy mine! I almost always double the recipe. We devour these. When I was dating DH, he thought I was crazy pickling eggs, until he tried them. Now I have to watch him closely, because one time he ate 6 in one sitting!


PICKLED EGGS

1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/4 tsp salt
1 can sliced beets, drained - reserve liquid
1 dozen eggs - boiled and peeled


Place eggs in a glass container where they will fit comfortably, but without too much extra room.

In a large saucepan, combine vinegar, sugar,water,salt & beet juice. Heat until boiling and sugar is dissolved. Pour over eggs in jar. Add beets to top of jar to weigh down eggs. Place in refrigerator, and let sit - stir eggs once every 24 hours......try not to eat them for 3 days - if you can wait that long!

 

[KellyTheChef]

Thanks Becky! Now I can buy the cheap beets and "pickle" them myself!!