Tavern Style Pickled Eggs Recipes

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GERMAN-STYLE PICKLED EGGS



German-Style Pickled Eggs image

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

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

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

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

BAR PICKLED EGGS



Bar Pickled Eggs image

Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.

Provided by Fox Valley Foodie

Categories     Canning

Number Of Ingredients 14

12 hard boiled eggs ((peeled and cooled))
3 cups white vinegar
1 cup water
1/3 cup sugar
2 teaspoon kosher salt
2 cloves garlic ((minced))
2 teaspoons coriander seeds
1 1/2 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon allspice berries
2 bay leaves ((crumbled))
1 inch cinnamon sticks ((crushed or broken into pieces))
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

  • Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
  • Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.

Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 373 mg, Sodium 905 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

TAVERN-STYLE PICKLED EGGS



Tavern-Style Pickled Eggs image

A Tavern-style treat!

Provided by Lynn / Turnips 2 Tangerines

Categories     Holiday     Snack

Time 40m

Number Of Ingredients 12

24 hard-boiled eggs, peeled
2 tablespoons red pepper flakes
4 bay leaves
6 cloves garlic, peeled and crushed
6 green onions, sliced
2 tablespoons sea salt
1 tablespoon celery seed
1 tablespoon pickling spices
1/3 cup sugar
3 cups white vinegar
1 cup apple cider vinegar
1 cup water

Steps:

  • In a large sterilized gallon-size glass jar, place peeled hard-boiled eggs, red pepper flakes, bay leaves, garlic cloves and sliced green onions. Set aside.
  • In a medium saucepan combine, sea salt, celery seed, pickling spice, sugar, white vinegar, apple cider vinegar and water. Bring to a boil. Pour boiling mixture over eggs in glass jar, cover eggs completely. Seal jar and let sit undisturbed until room temperature. Refrigerate for up to three weeks.

PICKLED EGGS - PUB STYLE



Pickled Eggs - Pub Style image

Authentic pub-style pickled eggs. 1.3k

Categories     Chicken     Eggs     Pickles     Cucumber

Time 4h

Yield 12

Number Of Ingredients 12

vinegar
sugar
onions
salt
pickling spices
eggs
vinegar
sugar
onions
salt
pickling spices
eggs

Steps:

  • Simmer all ingredients (but eggs) in sauce pan for 10 minutes. Put eggs in jar and cover with hot mixture. Refrigerate for several hours.

Nutrition Facts :

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