Amish Mustard Pickled Eggs

How about whipping up a batch of these Amish Mustard Pickled Eggs for Father's Day! They are something totally different from the Amish Pickled Red Beet Eggs I made at Easter. I read the recipe originates in Ohio from the Amish and love the great natural yellow color! This pic is after marinating for three days.

I can taste the mustard and there's no doubt it's a pickled egg:@)
They would make an amazing egg salad sandwich or a colorful addition diced on top of potato salad.

I made a three egg test batch in a pint jar with a half recipe of the brine.
Five eggs would easily fit into a pint jar.

Pickled Eggs with Mustard-from gazette.com
2 C white vinegar
2 Tblsp mild mustard-I used plain yellow prepared mustard
1/2 C water
1 C sugar
1 Tblsp salt
1 Tblsp celery seed
1 Tblsp mustard seed
6 whole cloves-the spice
1/8 tsp turmeric-optional-my addition to bump up the yellow color naturally
2 onions, sliced thin
12 hard boiled eggs, peeled

1. Add everything except onions and eggs to sauce pan, bring to a boil, mix well (I used a whisk), reduce to simmer for 10 minutes.
2. Remove from heat and cool.
3. Layer onions and eggs in jar, cover with pickle brine. 
4. Cover with lid, place in fridge, let marinate at least 24 hours.

Have a happy day:@)

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