German Pickled Eggs Soleier Recipe 55

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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.

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.

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.

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