Germanstylepickledeggs Recipes
GERMAN-STYLE PICKLED EGGS
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
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.
GERMAN STYLE PICKLED EGGS
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
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-STYLE PICKLED EGGS
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.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 20.3 g, Cholesterol 212 mg, Fat 5.9 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 582.9 mg, Sugar 18.2 g
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
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