German-Style Pickled Eggs

Total Time Prep: 20 min. + chilling
Yield 12 servings
Test Kitchen Approved
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.

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
Recipe Creator

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