Amish Horseradish Mustard Pickled Eggs (Holly Curry)
INGREDIENTS:
12 hard boiled eggs...
1 thinly sliced medium sweet onion
INGREDIENTS:
12 hard boiled eggs...
1 thinly sliced medium sweet onion
Mustard Pickling:
4 cups water
1 cup white vinegar
1 cup sugar
1 tbsp. kosher salt
3 tbsp. prepared mustard
1 tbsp. mustard seed
2 tsp. turmeric – OPTIONAL (enhances color) or a few drops of yellow food coloring
1 heaping tbsp. prepared horseradish
Combine above ingredients in a medium saucepan and
bring to a boil (except onions). Simmer for 10 minutes and remove
from heat to cool.
Place hard boiled eggs and sliced
onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days.
Give a swish every day to make sure everything is
coated.
.............................................................
4 cups water
1 cup white vinegar
1 cup sugar
1 tbsp. kosher salt
3 tbsp. prepared mustard
1 tbsp. mustard seed
2 tsp. turmeric – OPTIONAL (enhances color) or a few drops of yellow food coloring
1 heaping tbsp. prepared horseradish
Combine above ingredients in a medium saucepan and
bring to a boil (except onions). Simmer for 10 minutes and remove
from heat to cool.
Place hard boiled eggs and sliced
onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days.
Give a swish every day to make sure everything is
coated.
.............................................................
