Best Amish Yellow Pickled Eggs Recipes

YELLOW PICKLED EGGS

Steps:

• 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!

AMISH YELLOW PICKLED EGGS

Steps:

• Peel eggs after cooking and place in glass jar.
• Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally.
• Pour brine over eggs, and using caution, place the lid on top.
• Let sit at least 4 days.

AMISH PICKLED EGGS AND BEETS

Steps:

• Boil first four ingredients gently for 5 minutes.
• Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
• To serve, cut eggs in half or quarters.

CLASSIC PICKLED EGGS

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.

EASY MUSTARD PICKLED EGGS

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.

TEACHERMAN'S AMISH PICKLED EGGS AND BEETS

Steps:

• 1. Boil the eggs, cool and peel.
• 2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
• 3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
• 4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
• 5. **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.

MUSTARD PICKLED EGGS

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.