Mustard Pickled Eggs Recipes

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:

• 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:

• 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.)

Steps:

• Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
• Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes 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 half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. 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, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

Steps:

• Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

Steps:

• In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
• Divide salad on serving plates.
• Place 2-sliced pickled eggs, 2-slices Andouille Spicy Sausage and 4 baby dill pickle slices on salad.
• Season Andouille Spicy Sausage with fine sea salt and fresh cracked black pepper.
• Spread Creole mustard over Andouille Spicy Sausage.
• Serve with Hanger 24 Orange Wheat Beer.
• Garnish plates with Fresh Parsley Sprigs.

Steps:

• Shell the eggs and stick 4 cloves in each egg.
• Heat the vinegar and when boiling add the salt, pepper and mustard.
• Put the eggs in a glass jar and pour boiling vinegar mixture over them.
• Cover tightly and let stand 2 weeks in the refrigerator before using.