Mustard and Turmeric Yellow Pickled Eggs
This yellow picked eggs recipe was inspired by the pickled eggs you can find at most Amish restaurant salad bars.
Hard Boiled Eggs Filtered Water | Sugar Salt | Yellow Onion Fresh Dill | Mustard Seeds Minced Garlic | Turmeric 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. 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.
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.
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