-
-
My review
Yellow Pickled Eggs
TINAMARIES
"This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!"
Added to shopping list.
Go to shopping list.
Ingredients
4 d 30 m servings 141 calsOriginal recipe yields 12 servings (12 pickled eggs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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: 141 calories; 5 g fat; 18 g carbohydrates; 6.5 g protein; 186 mg cholesterol; 459 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1518 Ratings
-
-
-
-
-
Most helpful positive review
5/28/2006
A little sweet, a little sour, thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt, or kosher salt. The iodide in regular iodized table salt will rui...
Most helpful critical review
11/12/2005
Okay, but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs, which, though sweet like these, typi...
Most helpful
Most positive
Least positive
Newest
5/28/2006
A little sweet, a little sour, thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt, or kosher salt. The iodide in regular iodized table salt will rui...
11/12/2005
Okay, but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs, which, though sweet like these, typi...
7/13/2010
There was not enough fluid to cover the eggs when jarred. Have not tasted the eggs yet. (on a later date) I now have tried them and they were great! Very good, but make sure you don't have ...
8/28/2011
I prefer a somewhat tart pickled egg. This recipe yielded a quite sweet egg. The dill and garlic were overshadowed. If I use this recipe again I will reduce the amount of sugar, probably by half.
6/25/2013
I tried several different pickled egg recipes and my husband loved this recipe and asked me to make them again. I don't eat eggs myself so I can't really taste them and have to trust the recipe...
8/3/2014
This was a fantastic recipe! It was one of he best I have tried and the yellow color was a bonus!
4/10/2014
If you add yellow onion skins to the boiling mix, you will get a deep golden color. Just remember to remove them before covering the eggs with them... or, leave them in for some interesting "lea...
9/24/2013
This is a good recipe, but doesn't make enough brine. My first batch was barely covered. Made a second batch with less eggs and topped off the first two jars. Stuck an extra clove of garlic in t...