Pickled Mustard Eggs (aka. mustard eggs) do not seem to be as well known as their pickled eggs and red beet eggs counterparts. While various versions of plain pickled eggs can be found all over, red beet and mustard eggs remain more grounded in the Amish/Pennsylvania Dutch communities.
If you have never had a mustard egg, they do taste different from a red beet or plain pickled egg. However, I do not think that they actually taste like mustard. I am having a hard time describing what they actually do taste like…other than yummy.
We have been making our own red beet eggs for years now, but making delicious Amish-style Pickled Mustard Eggs at home has been more of a struggle.
After many recipes, many experiments, and several years, my husband finally made the best mustard eggs that we have ever eaten!
Amish Mustard Pickled Eggs
Ingredients
- 12 eggs
- 1 qt. water
- 1 c. granulated white sugar
- 1 c. distilled white vinegar
- 1 Tbsp. Diamond Crystal kosher salt or pickling salt (see note)
- 1/2 Tbsp. turmeric
- 1/4 c. yellow prepared mustard
- 1 Tbsp. whole mustard seeds
- 6 whole cloves (optional)
- 1 sweet onion very thinly sliced (see note)
Instructions
- Hard boil the eggs and peel them.
- Put water, sugar, vinegar, salt, turmeric, mustard, mustard seeds, and cloves (if using) in a pan and bring to a boil over high heat, stirring occasionally.
- Reduce heat and simmer for 5 minutes.
- Remove from heat.
- Place the eggs in a glass jar or jars putting the sliced onions between the egg layers.
- Pour the warm pickling mixture in the jar or jars until it covers the eggs.
- Store in the refrigerator for at least a week; gently shaking the jar or jars daily to distribute the pickling elements to all the eggs.
- They are best eaten after the eggs are in the mustard pickling liquid for at least 1 week. They will last several weeks in the refrigerator.
Notes
You should use a non-iodized salt that does not contain a non-caking agent. Some kosher salts have crystals of different sizes, so that is why a brand is specified. Other brands of salt can be used...the amount just may need to be adjusted. Pickling/canning salt is normally uniform in size, so no brand is specified.
The amount of onion used should be determined by the strength of the onion and the desired amount of onion flavor in the final product. Generally, a small onion or half of a medium to large onion is enough for a dozen eggs.
The use of whole cloves is optional. If you are using multiple jars, just make sure some cloves get in each jar. I think the eggs have more of what I consider a pickle flavor, but I think I like the eggs without the cloves more.
