Description
This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
Ingredients
- 12 eggs
- 1 medium onion, thinly sliced
- ¾ cup water
- 1 cup white sugar
- 1 ¼ cups white vinegar
- 2 teaspoons salt
- 1 teaspoon dried dill weed
- ¼ teaspoon garlic powder
- ½ teaspoon mustard seed
Instructions
- Place eggs in a large pot and fill with enough water to cover. Bring to a boil
- then cover and remove from heat. Let stand 10 minutes. Cool under running water
- and remove shells. Place hard-cooked eggs in a large jar.
- In a saucepan
- combine the onion
- water
- sugar
- and vinegar. Stir in salt
- dill
- garlic powder
- and mustard seed. Bring to a boil
- then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 4 days
Servings: 12