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Pickled Eggs III - with Mustard
English-style pickled eggs, the perfect addition to a cold beer
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INGREDIENTS
12 | Eggs |
3 cups | Apple Cider Vinegar |
1 cup | Water |
2 tbsp | Dijon Mustard |
1 | large Onion, cut into slices |
1 | Red Bell Pepper, cut into pieces |
1 ts | Salt |
1 tbsp | Sugar |
1 tbsp | Peppercorns |
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PREPARATION
Boil the eggs according to your taste (and the size of the eggs) for 7-10 minutes. Rinse under cold water and let cool, then peel.
Bring vinegar and water to a boil, add onion slices and bell pepper pieces, mustard, salt, sugar and peppercorns and simmer for 10 minutes.
In the meantime fill the cooked and peeled eggs into a large glass har, then cover with the hot marinade. Close the jar tightly and let cool.
Let the eggs marinate in the refrigerator for a few days. They keep in the fridge for more than a month. The marinade does not look very nice but that doesn't affect the taste of the eggs at all.
The eggs taste great with a dark rye bread or a pumpernickel, or as a quick bite with an ice-cold beer.
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© Julia Etter & Martin Kristen, 1997-2022
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