This yellow picked eggs recipe was inspired by the pickled eggs you can find at most Amish restaurant salad bars. Often made with mustard though turmeric give them their pretty yellow color. These are super easy to make yourself and can be a great way to dress up hard boiled eggs to enjoy as a snack, salad topping or breakfast on the go.
So, about yellow pickled eggs. Funny story.
Pickled Eggs Backstory
Back when the Mr. and I were still dating, we went shopping together, each looking for something to contribute to the white elephant gift exchange happening later that evening. I’d like to say that we’re more on top of things these days but… not really so much. Anyway, after browsing the aisles of Walmart because we’re classy like that, I picked out an admittedly pretty lame set of three faux-vintage kitchen tins. My practical self thought they’d at least be useful and maybe someone would see their charm.
Then there’s my husband. While I was browsing the lack-luster, pre-packaged gift items, he was over in the bulk food aisle. With a cart. Inside that cart? A GALLON jar of pickled eggs. They looked gross floating around in their pink juices but I laughed thinking that it would be a clever and unique gag gift. However, when I laughed, he looked puzzled. See, to him it was not a gag gift. He actually loves pickled eggs and legit thought that would be an awesome gift. I’m not sure if the gift receiver felt this way but it got a laugh from the crowd none the less and so all was good.
Fast forward 10+ years later and I am married to this pickled-egg-giving man and not only that, I now make homemade pickled eggs. What happened to me? Well, I discovered pickled eggs are indeed pretty delicious little things. After I finally got down off my high horse to try one, I realized that pickled eggs are not only tasty, but also make a pretty great, protein-packed healthy snack. So as usual, the Mr. was right all along.
One little note about homemade vs. store-bought pickled eggs. Store-bought pickled eggs have a weird sulfur taste, I guess from the preservatives they have to use. Homemade pickled eggs do not have this yucky extra taste!! When you pickle things yourself, they are FRESH and infused with only yummy flavor. Bonus if you use farm-fresh, organic-fed eggs.
Pickled eggs are the best when they’re homemade.
If you’re feeling weird about trying to make your own pickled eggs and it’s because you’ve only ever had (or seen) those giant jars of preserved pickled eggs (or worse, convenience-store pickled eggs), then consider hopping down off your high horse just like I did. And make your own. I’m telling you, NO REGRETS.
Amish Pickled Eggs
If you’ve never tried pickled eggs, the best place to try them is Amish country because they are homemade. I could write a whole other post about the Amish community and how fascinating their lifestyle is to me, but maybe another day. I will just say that if you get the chance to visit Amish country or an Amish market, DO IT! The food is ah-mazing.
No canning required.
This recipe is for refrigerator pickled eggs. I do do any long-term, sealed, sterilized canning at this point. Too much trouble for me. But if you’re into that, I guess you could use this same recipe and take that extra step. Then you could even wrap them up for your next gift exchange! 😉
How do you make Amish style pickled yellow eggs?
Also key is pickling salt. After a little research, I discovered that the iodine in regular table salt can affect the flavor and can cause cloudiness.
More Recipes You’ll Love
If you love these yellow pickled eggs, then you’ll probably also love my pickled red beet eggs, also inspired by the Amish.
While you’re here be sure to browse all my easy recipes and Pin your favorites!
These quick yellow pickled eggs were featured on South Your Mouth’s Weekened Potluck!
- 6 large hard-boiled eggs peeled
- 1 cup filtered water
- 1 tbsp sugar
- 1 tsp salt
- 1/4 yellow onion thinly sliced
- 4 sprigs of fresh dill
- 1 tsp mustard seeds
- 2 tsp minced garlic
- 1/4 tsp turmeric
- 1 cup white vinegar
- Fill Mason jar with 1 cup warm water.
- Stir in sugar and salt until dissolved.
- Add onion, dill and eggs in layers.
- Add mustard seed, garlic and turmeric.
- Fill to top with vinegar.
- Secure lid by hand tightening, very gently shake to distribute the ingredients evenly, then refrigerate for at least 24 hours before serving to allow flavors to permeate the eggs. 48 hrs or more is best.