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This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
Ingredients
- 12 eggs
- 1 medium onion, thinly sliced
- ¾ cup water
- 1 cup white sugar
- 1 ¼ cups white vinegar
- 2 teaspoons salt
- 1 teaspoon dried dill weed
- ¼ teaspoon garlic powder
- ½ teaspoon mustard seed
Directions
Step 1
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
Step 2
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 141 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol186mg | 62% |
| Sodium459mg | 20% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber0g | 1% |
| Total Sugars17g | |
| Protein7g | |
| Vitamin C1mg | 4% |
| Calcium32mg | 2% |
| Iron1mg | 6% |
| Potassium85mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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