Pickled Mustard Eggs... man are these good...and simple.

Discussion in 'Food & Wine' started by Missourian, Aug 28, 2017.

  1. Missourian
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    Missourian Platinum Member

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    1.5 cups water
    1.5 cups cider vinegar
    .5 cups sugar
    4 Tbsp (level) mustard (yellow, dijon, other)
    .5 tsp salt
    1 dozen hard boiled eggs peeled
    Large non-reactive container with lid (like a Mason jar or glass bowl)

    Put peeled eggs in jar.
    Mix all other ingredients except sugar in a sauce pan.
    Heat to boiling.
    Add sugar.
    Boil until sugar completely dissolved.
    Pour hot mixture over eggs.
    Allow to cool and refrigerate for at least 24 hours before sampling...if you can...

    It's still 6 hours until 24 for me, and they are half gone already...I used regular yellow mustard. :)


    20170828_171002_zpsqy0cty5g_edit_1503958343164_zpsqbl8bqik.jpg
    ^^^...was full to the brim​
     
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  2. SeaGal
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    SeaGal Gold Member

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    Sound yummy! Wonder how a hot pepper added to the mixture would taste?

    My favorite way to pickle eggs is to put them in a jar of pickled beet juice, sometimes adding onion slices...after eating the beets of course. Letting them soak a couple of days makes for better flavor.
     
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  3. MarathonMike
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    MarathonMike Platinum Member

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    Gotta try it, thanks!
     
  4. Pete7469
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    Pete7469 Gold Member

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    I would probably add less sugar if any at all.
     
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  5. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    I couldnt tell you how many of those things I've eaten in backwoods east Texas bars.
     
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  6. Rambunctious
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    Rambunctious Gold Member

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    Sounds good thanks!
     
  7. Cellblock2429
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    Cellblock2429 Gold Member Gold Supporting Member Supporting Member

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    /----/ How long do they last? I'm the only one in the family who would eat them.
     
  8. Marion Morrison
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    Marion Morrison BANNED

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    Why sugar? Also, Coriander makes pickled eggs good.
     
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  9. Borillar
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    Borillar Gold Member

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    They are pickled, so probably quite a while. You are almost sure to eat them all before they go bad. Sounds like a real yummy recipe. I usually just use the brine from dill pickles and toss in a few chili peppers for a little added heat. The mustard sounds like a good addition. Will have to try it out.
     
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  10. BULLDOG
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    BULLDOG Diamond Member

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    Be sure to sleep with the window open.
     

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