German Pickled Eggs

Appetizers, Eggs, Ethnic


12 eggs hard boiled

2 cups cider vinegar

1 cup sugar

1/2 cup water

2 tablespoons prepared mustard

1 tablespoon kosher or coarse seasalt

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon caraway seed

6 whole cloves

1 large onion thinly sliced

5 cloves garlic peeled & smashed a bit

smoked paprika


West's Faschingfest 2014


In a medium saucepan, combine vinegar, sugar, water, mustard, salt, celery seed, mustard seed, caraway seed and cloves. Bring to a boil & then simmer for 10 minutes. Cool completely.

Place onions, garlic and eggs in a large glass jar; add enough vinegar mixture to completely cover.
Cover and refrigerate for at least 8 hours or overnight. May be refrigerated for up to 1 week.

Remove eggs from marinade and cut into halves & sprinkle with smoked paprika to serve.