For the Pickling Solution:
- 2 cups white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup yellow mustard seeds
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon ground turmeric
- 12 hard-boiled eggs, peeled
1. Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat to a gentle simmer for 10-12 minutes. Drain and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs.
2. Prepare the Pickling Solution:
- In a medium saucepan, combine the white vinegar, water, granulated sugar, yellow mustard seeds, salt, black peppercorns, red pepper flakes, and ground turmeric. Heat the mixture over medium heat until it comes to a simmer. Stir to dissolve the sugar.
- Let the pickling solution simmer for about 5-7 minutes to allow the flavors to meld.
4. Pack the Jars:
- Place the peeled hard-boiled eggs into sterilized glass jars. You can use one large jar or divide them into smaller jars.
5. Pour the Pickling Solution:
- Carefully pour the hot pickling solution over the eggs in the jars, making sure the eggs are completely submerged. Leave about 1/2 inch of headspace.
6. Seal the Jars:
- Seal the jars with lids and let them cool to room temperature.
- Once the jars have cooled, refrigerate them for at least 3-4 days to allow the eggs to absorb the flavors. The longer they sit, the more flavorful they become.
- Pickled Mustard Eggs can be served as a tangy and spicy snack or sliced and added to salads and sandwiches.
Cooking Time: The cooking time for preparing the pickling solution is approximately 5-7 minutes.
Serving Size: This recipe makes approximately 12 pickled eggs.