Germanstylepickledeggs Recipes

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

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-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 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

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 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.

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.

Provided by Allrecipes Member

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups cider vinegar
1 cup sugar
½ cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 each whole cloves
2 medium onions, thinly sliced
12 large eggs hard-cooked 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.

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

ENGLISH PUB STYLE PICKLED EGGS

English Pub Style Pickled Eggs image

These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!

Provided by Sharon123

Categories European

Time 20m

Yield 1 quart jar

Number Of Ingredients 5

Ingredients

12 hard-boiled eggs, shelled
1 1/2 cups ginger and spice vinegar (Ginger and Spice Vinegar)
6 allspice berries
2 bay leaves
1 teaspoon whole black peppercorn

Steps:

Pack eggs into 1 quart widemouthed jar.
Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
Add remaining ingredients to jar and ladle hot vinegar over eggs.
Cap tightly.
Let cool, then refrigerate at least 3 days before serving.
Can be refrigerated up to 2 weeks.

Nutrition Facts : Calories 994.6, Fat 63.7, SaturatedFat 19.6, Cholesterol 2544, Sodium 751.2, Carbohydrate 7, Sugar 6.9, Protein 75.5

PICKLED JALAPEñO MARGARITA

Pickled Jalapeño Margarita image

This is the easiest spicy margarita I've ever made. It doesn't require any muddling or infusing, just a splash of pickled jalapeño juice. It's spicy, so a little bit of juice goes a long way.

Provided by Bailey Fink

Categories Margaritas

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

½ cup ice
2 fluid ounces tequila blanco
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1/2 fl ounce pickled jalapeño juice

Steps:

Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
Strain into a glass filled with ice.

Nutrition Facts : Calories 298 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7.4 mg

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