Amish Mustard Eggs

With Summer holidays on the horizon, this is a great recipe to add to you picnic food.  Amish Mustard Eggs make a great side to serve with hamburgers, hot dogs and BBQ.  They are a wonderful addition to salads and are a surprising addition to met and cheese platter.  Or, just eat them as a snack.

I just bought a gazillion eggs when I was in Amish country and this was a good way to use some of them. Everyone loves them.  I even gave some to my very picky friend and she gobbled them down.  If you buy these in an Amish store, they charge about 1.25 per egg.  I made 3 dozen for about 4.00.

 You can add sliced onions and carrots to them too.  You could add almost anything you want...cauliflower, broccoli, beans....anything you like pickled!  i add the veggies raw so they retain their crunch.

The Recipe:

* boil one dozen eggs and peel them and place them in a jar.

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

Bring  all of the brine ingredients to a boil and stir until the sugar dissolves. Let cool a bit and then pour over the eggs in the jar.  Place the lid on the jar and refrigerate for at least one day before eating.  These get better after a few days. Shake the jar before serving.