by Brie Miller
"Yellowed pickled eggs, great alone or for an egg salad with an extra kick."
18 Large Eggs
1 Medium White Onion
1/4 cup white sugar
3 1/2 Cups White Vinegar
2 tsp salt
1/2 teaspoon dried dill weed
2 Bay Leaves
1/2 tsp Colemans Dried Mustard
1/4 tsp Tumeric
4 Cloves Garlic
1/4 tsp garlic powder
1/4 tsp mustard seeds
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Hard boil eggs. Place in pot covered in 1 in of water. Bring to boil then take off heat and let sit for 10 minutes. Put in an ice bath. Start peeling 30 seconds later placing the eggs in a two quart mason jar.
While the eggs are boiling, dissolve the salt and sugar in vinegar on the stove. Mix in the tumeric, dried mustard as well.
Intermittently, add the remaining ingredients while adding eggs. Usually 3-4 batches of eggs. Leave some onion for the top to keep the eggs submerged. Pour in the vinegar solution last while still slightly warm. Seal immediately.
Store in refrigerator for 7 to 15 days. Try to use within 20 days.
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