German Style Pickled Eggs Recipes

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GERMAN STYLE PICKLED EGGS



German Style Pickled Eggs image

Make and share this German Style Pickled Eggs recipe from Food.com.

Provided by Punky Julster

Categories     German

Time P1DT15m

Yield 1 dozen

Number Of Ingredients 10

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 seeds
6 whole cloves
2 medium onions, thinly sliced
12 hard-boiled eggs, peeled

Steps:

  • 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.

GERMAN PICKLED EGGS (SOLEIER) RECIPE - (5/5)



German Pickled Eggs (Soleier) Recipe - (5/5) image

Provided by á-708

Number Of Ingredients 4

3 cups (750 ml) water
1/4 cup (60 ml) kosher salt
The dried yellow skins of 3 onions
6 hard-cooked eggs, unpeeled

Steps:

  • Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil. Simmer until the water turns brown, about 10 minutes. Let the water cool to room temperature. Crack the shells of the hard-cooked eggs but do not peel them. Place the eggs in a glass jar or bowl and pour the salt solution over them. Refrigerate covered for at least 24 hours, or up to 3 days before serving. To serve, peel and slice in half. Serves 4 to 6.

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