German-Style Pickled Eggs

Name: German-Style Pickled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings.
Cuisine: Europe, German
Ingredients: 2 cups cider vinegar; 1 cup sugar; 1/2 cup water; 2 tablespoons prepared mustard; 1 tablespoon salt; 1 tablespoon celery seed; 1 tablespoon mustard seed; 6 whole cloves; 2 medium onions, thinly sliced; 12 hard-boiled large eggs, peeled

TOTAL TIME: Prep: 20 min. + chilling YIELD: 12 servings.

I make these German pickled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. —Marjorie Hennig, Green Valley, Arizona

Ingredients

2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-boiled large eggs, peeled

Directions

1. In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely.
2. Place onions and eggs in a large jar; add vinegar mixture. Cover and refrigerate at least 8 hours or overnight. Refrigerate up to 1 week.

Nutrition Facts

1 pickled egg: 166 calories, 6g fat (2g saturated fat), 212mg cholesterol, 682mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.

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