Easy Mustard Pickled Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Steps:

• Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
• Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
• Pour the hot mixture over the eggs.
• Seal the jar.
• Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

Steps:

• Place the peeled eggs in a non-metal bowl or jar.
• In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). Bring just to a simmer.
• Pour over the eggs and allow to cool.
• Cover and chill for at least 48 hours to allow flavor to develop.

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)