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Tangy Mustard Pickled Eggs
Created by: Howcan Team
Ingredients
- 12 hard-boiled eggs, peeled
- 1 1/2 cups white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
Instructions
- In a medium saucepan, combine 1 1/2 cups of white vinegar, 1/2 cup of water, 1/4 cup of granulated sugar, 2 tablespoons of yellow mustard, 1 teaspoon of salt, 1/2 teaspoon of black peppercorns, and 1/2 teaspoon of mustard seeds.
- Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved.
- Reduce the heat and simmer for 5 minutes, then remove from the heat and let the mixture cool to room temperature.
- Place the peeled hard-boiled eggs in a large glass jar or container.
- Pour the cooled pickling mixture over the eggs, making sure they are completely submerged.
- Cover the jar or container and refrigerate for at least 24 hours before serving.
- Enjoy the tangy mustard pickled eggs as a delicious snack or appetizer.
Pickled eggs have a rich history dating back to the 19th century, when they were a staple in British pubs and American taverns. The tangy mustard twist adds a zesty kick to this classic dish, elevating its flavor profile. Chefs in the southern United States have perfected the art of pickling eggs with mustard, infusing them with a bold and tangy taste that pairs perfectly with a cold beer. The best version of this dish can be found in traditional southern diners, where the pickled eggs are often served as a side dish or a bar snack. To make this dish at home, it's crucial to get the pickling process just right, ensuring that the eggs absorb the tangy mustard flavor for a deliciously bold taste.
30 min
12
70 calories
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