I’m impressed that you peeled an egg with one hand. lol

I made these today, and I KNOW they're going to be good! I tried a tiny spoonful of the brine, and I can already tell. Thanks for sharing this!

I’m certainly going to try! I’m currently trying to keep up with a dozen fresh eggs daily, this will be a nice treat, thank you for sharing.

This is the only way I love my Pickled eggs.Great Recipe.Taste so Yummy!!

Can i leave sugar OUT?

It would have been helpful to see the finished product.

Do you have to use sugar?

Country woman ! Oh yeah

Just peel the eggs under cold running water.....

HI. DO YOU LET THE BRINE COMPLETELY COOL DOWN BEFORE ADDING TO THE EGGS

you have a lovely helper. i'm guessing by now you might be doing a second fermentation on the counter before refrigerating?? thanks for the video.

Nice video. Straight to the point, and no unnecessarily flashy editing. I can't wait to try these pickled eggs out.

I was curious as if they go on shelf or in fridge? Does it matter?

They look great. Thank you for sharing this

Your vivid presentation is very nice, you have explained the whole topic practically, thank you very much

Look cool

I just found your channel. Pickle eggs put in with tuna is great too. You could add them to your salad for a change. 😊

Are you going to get some of that long, messy hair in the food?

The Amish are using microwave ovens now?

These are the best

Love the idea of giving to dogs when you don’t use it!

Thank you! I just made up a batch of these using your recipe; I substituted honey in place of sugar. Can't wait to try it! We had a little left over brine and it is going to make the yummiest honey mustard vinaigrette.

This recipe hardly pickled 18 eggs

I bet this recipe is a favorite among plastic surgeons specializing in colon reconstruction who are looking to buy their 3rd beach home.

🌻💛🌻

NOPE! My grandma was Mennonite and NEVER used canned beets! Thats not Amish!

Mmmmmmmmmmmm love mustard eggs

Thank you!!

Also wanted to ask. Is it normal that in the fridge my the mustard colour in the jar seems to be separating from the other liquid? I have to keep shaking it twice a day to keep mixing it

I like to put in White Vinegar and Kosher Salt. You can shell in about two pieces.,

I use extra salt while cooking n they always peel easy .

You are cutting your onions wrong, don't cut against the grain !!! Sherry Phillips

So how long will these last? 3 months? 6 months?

Everything looks except for the sugar. I don’t know why people think that they have to have sugar in everything 🤮

❤

thanks. excellent recipe!

This might be a silly question but should all ingredients - goat's milk & the kefir grains - be room temperature? Looking to make this for the first time! Both the milk and the grains are still in the fridge.

I did the same thing, I went into the house to grab a sandwich, game back out I had to babies running around with mom and the rest of the sheep.

How do you process the milk after you've milked the goat or do you take it straight out of the goat and make kefir without doing anything special to it?

I've never been into pickled eggs much but this is delicious trust me. I slightly undercook the eggs so the yoke is not too dry when the vinegar finish cooking it and I also poke hole through the egg so the flavor really penetrates. I let it sit one week before I touch it. Superb!

I love it!!

There SHOULD be something in there to hold the stuff under the pickling mix. And when you're serious about doing it for long term storage, you top them up close to the lid.

The GENERALLY accepted way to get the shells to come off well is to get the water to scalding temperature and ONLY THEN put the eggs in, lower slowly with your hand or a spoon. It's the slight heat shock that makes them separate from the shell membrane.

Hit the bottom of egg with back of spoon before boiling...will peal perfect every time

We love the mustard eggs but the wife and I have decided they are sweet we plan to cut sugar in half and see how that tastes thanks 😊

We have a family recipe for 4 generations where we put 1 dozen hard boiled eggs into a jar, then boil 1/2 cup sugar and 2/3 cup apple cider. When the sugar melts add liquid to eggs and then 1 can of beets w/ liquid. Shake the jar and refrigerate. 1st/2nd day great, a little salt and pepper after a week the egg is almost purple inside. Recipe is from central PA from a great/grand mothers who canned everything, pickles, peppers, tomatoes, corn, apple sauce/butter, peaches and anything else. Hundreds of Mason jars. They had cold basements to store everything. 1st thing I did when staying in the summer while visiting in high school years, 79/80 was after putting a suitcase in my room was to peel, core and slice a bag of apples so she could make a 13X9 apple pie. My grandmother also had a soda bar where she made the candies, chocolates, ice cream where my mother and 2 aunts served everyone. That was mid 60's which I don't remember but I remember her chocolate peanut bark was to die for. Even the main candies maker in town Gardeners tried to buy the recipe and they're still in Tyrone PA.

Especially the ending is very cute. 😊

That seems like a lot of sugar?

What is sea he'll? Thanks for sharing your experience.