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German-Style Pickled Eggs

 German-Style Pickled Eggs
I make them these deviled 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
12 ServingsPrep: 20 min. + chilling

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-cooked eggs, peeled

Directions

  • In a large saucepan, combine the first eight ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes. Cool completely.
  • Place onions and eggs in a large jar; add enough vinegar mixture to
  • completely cover. Cover and refrigerate for at least 8 hours or
  • overnight. Use a clean spoon each time you remove eggs for serving.
  • May be refrigerated for up to 1 week. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 166 calories, 6 g fat (2 g saturated fat), 212 mg cholesterol, 682 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.