Classic Mustard Pickled Eggs

Name: Classic Mustard Pickled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 10095 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 2 cups white vinegar; 1 cup water; 1/2 cup granulated sugar; 1 tablespoon mustard seeds; 1 tablespoon ground turmeric; 1 teaspoon salt; 1 teaspoon whole black peppercorns; 12 large eggs (hard-boiled and peeled)

10095 min 12 servings Easy

All Recipes

Delight your taste buds with tangy mustard pickled eggs, a perfect snack or side!

Prep

15 min

Cook

10 min

Total

10095 min

Servings

Difficulty

Easy

Mustard pickled eggs are a traditional Canadian snack, often found in pubs and at family gatherings. This version combines the tangy zest of mustard with the classic pickling spices, resulting in a flavourful and satisfying treat. Our recipe ensures a perfect balance of flavours, with just the right amount of acidity and spice to complement the creamy texture of the eggs. It's perfect for those who love pickled foods and are looking for a unique twist on a classic dish.

Instructions

Prepare the eggs

Place eggs in a saucepan and cover with water. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes. Transfer to an ice bath to cool, then peel.

Pro tip: Use older eggs as they are easier to peel.

Sterilize jars

Wash your jars and lids with hot soapy water, then place in a preheated oven at 120°C (250°F) for 10 minutes to sterilize.

Pro tip: Ensure jars are completely dry before using.

Make the pickling solution

In a saucepan, combine vinegar, water, sugar, mustard seeds, turmeric, salt, and peppercorns. Bring to a boil, stirring until sugar dissolves.

Pro tip: Taste and adjust sugar or salt to your preference before boiling.

Fill the jars

Place peeled eggs into the sterilized jars, leaving some space for the liquid.

Pro tip: Ensure eggs are fully submerged in the pickling solution.

Add the pickling solution

Carefully pour the hot pickling solution over the eggs in the jars, filling to just below the rim. Seal with lids immediately.

Pro tip: Use a funnel to avoid spills and ensure even distribution of spices.

Store and pickle

Let the jars cool to room temperature, then refrigerate for at least one week before consuming to allow flavours to develop.

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Tips & Tricks

Use fresh eggs for the best texture.
Ensure jars are sterilized to prevent spoilage.
Allow eggs to pickle for at least a week for full flavour.

Frequently Asked Questions

How long do mustard pickled eggs last?

Mustard pickled eggs can last up to a month in the refrigerator if kept in a sealed jar.

What do mustard pickled eggs taste like?

They have a tangy flavour with a hint of mustard and spices, complemented by the creamy texture of the egg.

Can I use different vinegar for pickling?

Yes, you can use apple cider or malt vinegar, but it will alter the flavour profile.

Are mustard pickled eggs healthy?

They are a good source of protein and low in calories, but watch for sodium content if you're on a low-sodium diet.

Can I add other spices to the pickling solution?

Absolutely, feel free to experiment with spices like dill or garlic for a unique twist.

Serving Suggestions

Serve these mustard pickled eggs as a delightful appetizer at your next gathering or enjoy them as a protein-packed snack. Pair them with a cold beer or as a side to charcuterie boards for an elevated experience. These eggs can be made ahead and stored in the refrigerator for up to a month, allowing the flavours to develop even further over time.

Nutrition per serving

Calories

Protein

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