GERMAN-STYLE PICKLED EGGS
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
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
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
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.
PICKLED EGGS
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h20m
Yield 12 pickled eggs
Number Of Ingredients 10
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
- To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
GERMAN-STYLE PICKLED EGGS
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
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
GERMAN PICKLED EGGS (SOLEIER) RECIPE - (5/5)
Provided by á-708
Number Of Ingredients 4
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
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
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
More about "german style pickled eggs food"
SOLEIER: GERMAN PICKLED EGGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (46)Total Time 20 minsCategory Appetizer, Snack, Side DishCalories 84 per serving
GERMAN-STYLE PICKLED EGGS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Cuisine Europe, GermanCategory AppetizersServings 12Total Time 20 mins
CLASSIC PICKLED EGGS ARE SO EASY TO MAKE - KITCHEN FRAU
From kitchenfrau.com
GERMAN-STYLE PICKLED EGGS RECIPE
From crecipe.com
10 BEST HOMEMADE PICKLED EGGS RECIPES - YUMMLY
From yummly.com
GERMAN STYLE PICKLED EGGS RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
PICKLED EGGS TAVERN STYLE - TURNIPS 2 TANGERINES
From turnips2tangerines.com
GERMAN EGGS RECIPE - COOKEATSHARE
From cookeatshare.com
PICKLED EGGS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GERMAN-STYLE PICKLED EGGS • MELINDA STRAUSS
From melindastrauss.com
OLD-FASHIONED PICKLED EGG RECIPE - VINTAGE COOKING
From vintagecooking.com
GERMAN STYLE PICKLED EGGS RECIPE - FOOD.COM | RECIPE ...
KENDRA'S RECIPES: GERMAN STYLE PICKLED EGGS
From kendrasrecipes.blogspot.com
GERMAN STYLE PICKLED EGGS RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO MAKE PICKLED EGGS TAVERN / BAR / PUB ... - RECIPE FLOW
From recipeflow.com
GERMAN STYLE PICKLED EGGS | FOOD.COM | PICKLED EGGS ...
From pinterest.co.uk
GERMAN-STYLE PICKLED EGGS RECIPE: HOW TO MAKE IT
From nicetaste.netlify.app
GERMAN-STYLE PICKLED EGGS - REVIEW BY GOPINTOS - ALLRECIPES
From allrecipes.com
THE 3 BEST PICKLED EGGS RECIPES - YEYFOOD.COM
From yeyfood.com
PICKLED EGGS BASIC RECIPE + VARIATIONS | SERVING TIPS ...
From craftbeering.com
GERMAN-STYLE PICKLED EGGS - CRECIPE.COM
From crecipe.com
TURMERIC PICKLED EGGS - KITCHEN FRAU FOOD BLOG
From kitchenfrau.com
GERMAN STYLE PICKLED EGGS RECIPE - FOOD.COM
From pinterest.ca
GERMAN STYLE PICKLED EGGS
From pinterest.com
GERMAN-STYLE PICKLED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
PERFECT PICKLED EGGS RECIPE | GET CRACKING
From eggs.ca
GERMAN PICKLED EGG RECIPES
From tfrecipes.com
GERMAN PICKLED EGGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TRADITIONAL PICKLED EGGS RECIPE | GET CRACKING
From eggs.ca
BAR PICKLED EGGS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
21 POPULAR GERMAN APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
GERMAN PICKLED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
GERMAN PICKLED EGG RECIPE - TFRECIPES.COM
From tfrecipes.com
GERMANSTYLEPICKLEDEGGS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love