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
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.