German Pickled Eggs
German Pickled Eggs
I always joked that this would be my retirement job – selling pickle eggs to Wisconsin Bars.
Ingredients
12 hard-cooked eggs
2 c. cider vinegar
1 c. sugar
½ c. water
2 T. prepared mustard
1 T. celery seed
1 T. mustard seed
6 whole cloves
1 T. salt
1 onion, thinly sliced
Instructions
Hard-cook the eggs. Cool and set aside.
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 peeled eggs in a large jar or container; add enough vinegar mixture to completely cover. I add a couple of drops of hot sauce.
Cover and refrigerate for at least 8 hours or overnight.
Notes
Hard boil eggs
Add enough salted water to cover the eggs. Cook over medium high heat. Once the water comes to a boil, boil for 6 minutes. Turn off heat, cover, and sit for 10 minutes. Run under cold water.
When the eggs have cooled, peel.