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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yellow Mustard Pickled Eggs

Although these eggs will come out yellow, you can enhance the color by adding 1/2-1 teaspoon turmeric along with the spices if you have it handy. If not, the flavor is perfectly spot on. Enjoy these eggs with cooked, spicy sausages, some baked ham or they go great sliced and sitting on top of roast pork. For a colorful appetizer dish, make Penn-Dutch Pickled Eggs and these pickled eggs, sliced and served side by side. Some cubed ham and sharp Cheddar cheese rounds this finger platter off nicely.

Ingredients

For 10 Serving(s)

Recipe

  • 2 cup(s) apple cider vinegar
  • 1/2 cup(s) prepared mustard
  • 1/2 cup(s) apple juice
  • 1/2 cup(s) sugar
  • 1 tablespoon(s) each celery and mustard seed
  • 1 teaspoon(s) salt
  • 1 small onion, diced
  • 10 hard boiled eggs, peeled

Yellow Mustard Pickled Eggs Directions

  1. Add everything, except eggs and onions, in a large saucepan over high heat until boiling. stirring often so sugar dissolves. Remove from heat to cool slightly. Meanwhile, add your eggs and onions evenly in 2 or more mason jars, or appropriate container, leaving a couple inches head-room on top. Evenly divide pickling juice to each container, making sure eggs are completely covered. Continue cooling an additional 60 minutes. Put a lid on each container, remove to refrigerator and cool completely. Let steep for at least one day before enjoying, These will last between 3-4 weeks chilled.
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