Amish Yellow Pickled Eggs
Amish Yellow Pickled Eggs

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, amish yellow pickled eggs. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs! Great recipe for Amish Yellow Pickled Eggs.

Amish Yellow Pickled Eggs is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Amish Yellow Pickled Eggs is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have amish yellow pickled eggs using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Amish Yellow Pickled Eggs:
  1. Prepare eggs
  2. Get 12 eggs
  3. Get 1 water to boil eggs in
  4. Prepare Brine
  5. Prepare 3/4 cup water
  6. Make ready 1 cup white sugar
  7. Prepare 2 tsp canning/pickling salt (or a salt without iodine, that will ruin them)
  8. Get 1/2 tsp mustard seed
  9. Take 1/4 tsp garlic powder
  10. Take 1 tsp dried dill weed (i used dill seed)
  11. Prepare 1 medium onion, thinly sliced
  12. Take 1 1/4 cup white vinegar

The eggs in these yellow pickled egg recipes turn out.yellow! The Amish, of course, raise their own chickens outdoors. Because these "pastured poultry" chickens thrive on grass, worms, insects and seeds (instead of the chemical-laden fare of a modern "factory farm"), their egg yolks are colored a striking yellow orange. Combine all ingredients (except eggs) in a medium saucepan and bring to a boil.

Instructions to make Amish Yellow Pickled Eggs:
  1. Place eggs in a large pot. Cover with water. Place on high heat, bring water up to a rapid boil. Turn off the heat, cover and let sit for 10 minutes
  2. Remove eggs, and run cool water over them. Once cool enough, remove shells and place in a large glass jar.
  3. For the Brine:
  4. Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally.
  5. Pour brine over eggs, and using caution, place the lid on top. (The jar will be very hot because of the brine. I used oven mitts to tighten it well)
  6. Once the jar has cooled down, place in the refrigerator for 4 days AT LEAST. Do not open them until then! The longer they brine, the better!
  7. Day 1
  8. Day 2
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  10. Day 4

Pour the mustard pickling mixture over eggs and onions. This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs. For hotter eggs pierce the yellow chili peppers with a sharp knife and/or add other hot peppers..she said if you like pickled eggs, you will loooooove these!

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