Amish Mustard Eggs

I made more Amish Mustard Eggs yesterday.  These are so good that my family eats them as fast as I make them.

 Start by hard boiling 1 dozen eggs.

 In a heavy pot, bring this mixture to a boil, simmer for a few minutes until the sugar has dissolved and then set it aside to cool.


2 C white vinegar or apple cider vinegar

2 Tbsp. plain yellow mustard

1/2 C water

1 C sugar

1 Tbsp. salt

1 Tbsp. celery seed

1 Tbsp. mustard seed

6 whole cloves

1/8 tsp. turmeric, optional.

 Layer the eggs in a jar with either a sliced onion or some carrots or whichever vegetable you choose.  Or just use eggs.

 I had these colored carrots so I used them.  The Blog Tech loves pickled carrots.

 Ladle the vinegar mixture over the eggs and refrigerate them for 24 hours.

 Here they are the next day.

They are so good on a meat and cheese platter.  I can't make enough of these platters recently and The Blog Tech and his fiance can't eat enough of them!