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German-Style Pickled Eggs

Total Time

Prep: 20 min. + chilling

Makes

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
German-Style Pickled Eggs Recipe photo by Taste of Home

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.

German-Style Pickled Eggs Tips

How can you prevent pickled eggs from getting rubbery?

If your pickled eggs are rubbery, they’ve probably been sitting in the brine solution a little too long. The more time hard-boiled eggs are exposed to the vinegar brine, the tougher they become, so it’s best to eat them within a few weeks of making them.

How should you store German pickled eggs?

The best way to store pickled eggs is to make sure all the eggs are covered in brine and are kept in the refrigerator. We know grandma probably left hers sitting on the counter relying on the vinegar to keep the eggs from spoiling, but we, and the USDA, recommend storing them around 40 degrees. The vinegar brine and the cold storage temperature slows down bacteria growth, giving you double the protection.

How can you eat German pickled eggs?

Throughout Germany, you’ll often find German pickled eggs served in restaurants and bars, along with homemade soft pretzels and Obatzda (German cheese dip) as an appetizer or snack. They’re delicious straight out of the brine, but you can slice them and add them to a cheese board, toss them into salads or pack them in your lunch.

James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

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

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