I make these German pickled 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
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
Instructions
1In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely.
2Place onions and eggs in a large jar; add vinegar mixture. Cover and refrigerate at least 8 hours or overnight. Refrigerate up to 1 week.
