Yellow Pickled Egg Recipes are an Amish Delight!

You guessed it! The eggs in these yellow pickled egg recipes turn out...yellow!

The Amish, of course, raise their own chickens outdoors.

Because these "pastured poultry" chickens thrive on grass, worms, insects and seeds (instead of the chemical-laden fare of a modern "factory farm"), their egg yolks are colored a striking yellow orange. Try these yellow pickled egg recipes with (or even without) pastured poultry eggs and you will discover both delightful hue and delectable taste.

Ingredients:

1 dozen pastured poultry eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 tsp salt
1 tsp dried dill weed
1/4 tsp garlic powder
1/2 tsp mustard seed

Directions:

Cover pastured poultry eggs with water in a pot. Boil til hard-cooked (about 8 minutes).

Cool under running water and remove shells. Place hard-cooked eggs in a large jar or ice cream bucket.

In 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 mixture over the eggs in the jar or bucket. Cover and refrigerate for at least 4 days.

Behold, yellow eggs!

Golden Pickled Egg Recipe

Ingredients:

12 hard cooked eggs, preferably grassfed
1 Tablespoon salt
1 1/2 cups cider vinegar
1/2 cup water
1 1/2 teaspoon sugar
1 teaspoon white peppercorn, crushed
1/2 teaspoon crushed allspice
1/2 teaspoon ground turmeric
1/4 teaspoon celery seeds
2 shallots, sliced thinly

Procedure:

Peel the hard cooked eggs. Carefully poke each egg all the way through to the yolk with a fork or other sharp object. Repeat the piercing several times but be careful to leave each egg intact. Place the eggs into a perfectly clean quart jar.

Combine the remaining ingredients into a pan and bring to a boil. (You can use any color peppercorns, but white is preferable as it gives the eggs the best appearance.) Cover and simmer at a reduced heat for about 15 minutes. Let the mixture cool for another 15 minutes or so.

Pour the cooled liquid over the eggs in the quart jar. Cap and refrigerate. Wait a week for the eggs to adsorb the flavorings. The longer you wait, the tastier the eggs become!

Note: It's the turmeric in this "yellow pickled egg recipe" that turns the eggs golden. You can use any eggs, but for the best color and nutrition, try to find pastured-poultry (grassfed) eggs.

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