Yellow Pickled Eggs

Recipe View 10 mins Gently place the eggs in a large saucepan and cover them completely with cold water. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it tightly, and let the eggs stand in the hot water for precisely 10 minutes. (10 minutes)

Recipe View 5 mins After 10 minutes, transfer the eggs to a bowl filled with ice water to halt the cooking process. Once cooled, carefully peel the eggs and place them in a clean, large glass jar or container.

Recipe View 7 mins In a separate medium saucepan, combine the sliced onion, white vinegar, sugar, and water. Stir in the salt, dried dill weed, mustard seed, and garlic powder. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved. (5 minutes)

Recipe View 4 mins Reduce the heat to low and gently simmer the pickling brine for 5 to 7 minutes, allowing the flavors to meld and deepen. (7 minutes)

Recipe View Carefully pour the hot vinegar mixture over the eggs in the jar, ensuring that they are fully submerged. If necessary, add a little more vinegar or water to completely cover the eggs.

Recipe View Allow the jar to cool to room temperature, then cover it tightly and refrigerate for at least 4 days before serving. This allows the eggs to fully absorb the pickling flavors and develop their characteristic yellow color. For best results, let them pickle for a week.