German-Style Pickled Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. 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-cooked eggs, peeled |
Directions:
1. 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. Yield: 12 servings.
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