Easy Pickled Yellow Mustard Eggs Canning Recipe
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These mustard pickled eggs are liken to the ones you’ll see at the Amish stores or in the buffet line in Amish Country, like those made by Walnut Creek Foods. Most people ’round here even call them Amish mustard eggs I’ve made them a bit more sour to my taste as I find them rather sweet out and about. These eggs are a stunning gold color and are delicious as is, decorating a charcuterie board, or sliced up and mixed into potato salad or macaroni salad!
Be sure and check out all my other pickled egg recipes for pickled egg lovers like me!
Equipment You Might Want:
- Medium saucepan
- Wide mouth quart jar x2
- Canning lids & screw bands
- Egg steamer
- Steam canner
Ingredients:
- hard-boiled eggs
- sweet onion
- water
- 5% white vinegar
- sugar
- salt
- prepared yellow mustard
- mustard seed
- turmeric powder
- red pepper flakes
Let’s can us some pickled eggs!
Step 1: Hard Boil Eggs
Hard cook about 2 dozen eggs, place in ice water to cool just enough to be able to handle them to peel them.
Step 2: Make Pickling Liquid
To a medium saucepan, add:
- 1 cup water
- 4 cups 5% white vinegar
- 1/4 cup unrefined sugar
- 1 Tbs salt
- 3 Tbs prepared yellow mustard
- 1 Tbs mustard seeds
- 2 tsp turmeric powder
- 1/2 tsp red pepper flakes
Bring to a boil over medium heat, stirring frequently to prevent burning and to dissolve sugar. Once boiling, reduce heat and simmer for about 10 minutes.
Step 3: Fill Jars
While the pickling liquid simmers, wash jars and lids in hot, soapy water. For this recipe, you will need 2-3 wide mouth quart jars depending on how big your eggs are.
To a clean jar, place eggs in the bottom, add a layer of sliced sweet onions, and continue alternating layers of hard-cooked eggs and onion slices until jar is filled to 1-inch headspace. Be sure and keep below 1 inch headspace so all ingredients will be covered in pickling liquid.
Once pickling liquid is done simmering, ladle overtop filled jars to 1/2 inch headspace, remove air bubbles, and add more liquid if needed.
Step 4: Canning
Wipe jar rims, add lids and secure with a screw band according to lid manufacturer’s specifications.
Water bath or steam can quart jars for 15 minutes, adjust time for altitude if needed. If you are unsure, read my blog post explaining time and pressure adjustments for altitude.
Once canning time is complete, remove jars and set aside to cool undisturbed for 18-24 hours.
After cooling, remove bands, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight and extreme temperatures.
Step 5: Storing
Any jars that did not seal can be store in the refrigerator for quite a while (just like fridge pickles) or they can be reprocessed but the texture does get a bit off.
Shelf life of pickled eggs stored at room temperature are til you eat them. If the seal is good, they are good. None of this ‘the lids are only good for 18 months’ nonsense.
Notes:
You can omit the sugar entirely or use honey instead. It just helps cut the acidity of a vinegar forward plus mustard forward recipe.
Red pepper flakes can be omitted or increased to your spice preference.
If you don’t have mustard seeds, sub 1 1/2 teaspoon of mustard powder.
Apple cider vinegar can be used in place of white vinegar but do be aware it imparts a different flavor. Do this to your preference.
Fresh turmeric instead of powdered is fabulous. Just slice it thinly or grate it and add extra :D
Equipment
- Medium saucepan
- Wide mouth quart jars
- Canning lids & screw bands
Ingredients
- 2 dozen hard boiled eggs peeled
- 1 large sweet onion sliced thin
- 1 cup water
- 4 cups 5% white vinegar
- 1/4 cup sugar
- 1 Tbs salt
- 3 Tbs prepared yellow mustard
- 1 Tbs mustard seed
- 2 tsp turmeric powder
- 1/2 tsp red pepper flakes
Instructions
- To a medium sized stock pot, add water, vinegar, sugar, salt, mustard, mustard seeds, and turmeric powder. Bring mixture to a boil, stirring frequently, then reduce to a simmer for 5-10 minutes.
- While brine is heating, layer eggs and onions into clean, wide mouth quart jars.
- Ladle hot brine liquid over jars to 1/2″ headspace. Gently de-bubble and add more liquid if needed.
- Wipe jar rims well, add lids and bands, and open kettle or wate rbath for 15 minutes, adjusting time for elevation. If you do not want to can them, place in refrigerator and allow to pickle for 2 weeks before eating!
Must I heat up brine for red beet eggs too before putting into jars?
you don’t have to, but just remember to start with the canner cold then and heat a bit slower so they don’t siphon!