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Tangy Yellow Pickled Eggs

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
5800 min
SERVINGS
12 servings
Amish
Tangy Yellow Pickled Eggs
Ingredients
  • 12 eggs
  • 1 medium onion, thinly sliced
  • 1 1/4 cups white vinegar
  • 1 cup white sugar
  • 3/4 cup water
  • 2 teaspoons salt
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon garlic powder
Instructions
1
Place the eggs in a large container and fill it with water that completely covers them. Put the pot on high heat until it starts boiling, then cover it with a lid and take it off the stove. Allow it to sit for 10 minutes, undisturbed. \nOnce cooled, transfer the eggs under a gentle flow of water and carefully remove their outer shells. Transfer the hard-cooked eggs to a large container or jar.
2
In a separate, medium-sized saucepan, combine the onion, vinegar, sugar, and water. Stir in salt, dill, mustard seeds, and garlic powder until well combined. Place the saucepan over high heat and bring it to a boil, stirring occasionally. \nOnce boiling, reduce the heat to a low setting and let it simmer for 5 to 7 minutes, or until the flavors have melded together.
3
Pour the vinegar mixture over the eggs in the jar. Cover the container with a lid and refrigerate it for at least 4 days, allowing the eggs to take on their characteristic yellow color.