Amish Mustard Pickled Eggs

Step 1

Stir baking soda into water in a saucepan and add six eggs (enough water to cover).

Step 2

Bring to a boil and boil gently for ten minutes.

Step 3

Remove from heat; drain off hot water and run cold water over the eggs to cool them down.

Step 4

Mix water with fresh turmeric ,mustard seeds; bring to a boil, then reduce heat and simmer until brine reduces to one cup. Strain brine.

Step 5

Stir remaining ingredients into hot brine,

Step 6

Pack peeled eggs into a quart jar with sliced peppers and onions mixed throughout.

Step 7

Cover with brine.

Step 8

When the brine cools down, add the cap to the jar and refrigerate 1-2 days.

Step 9

Eat within 4-5 days.