Authentic German Pickled Eggs with Spiced Onion
Delve into the world of German cuisine with this delightful recipe for pickled eggs, a perfect accompaniment for any meal or a delicious snack on their own. These vibrant, tangy eggs are steeped in a flavorful spiced brine that marries the sweetness of sugar with the sharpness of cider vinegar. Enhanced by aromatic spices and the addition of sliced onions, these eggs are not only beautiful to serve but also packed with flavor. This recipe yields one dozen eggs, ensuring you have enough to share or enjoy throughout the week. Perfect for picnics, gatherings, or a unique addition to your charcuterie board!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Cider Vinegar
2 cups (none)
Sugar
1 cup (none)
Water
1/2 cup (none)
Prepared Mustard
2 tablespoons (none)
Salt
1 tablespoon (none)
Celery Seed
1 tablespoon (none)
Mustard Seeds
1 tablespoon (none)
Whole Cloves
6 (none)
Medium Onions
2 (thinly sliced)
Hard-Boiled Eggs
12 (peeled)
Instructions
1
In a large saucepan over medium heat, combine cider vinegar, sugar, water, prepared mustard, salt, celery seeds, mustard seeds, and whole cloves.
2
Stir the mixture well and bring it to a rapid boil.
3
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 10 minutes to allow the flavors to meld.
4
Remove the saucepan from heat and allow the brine to cool completely to room temperature.
5
In a large, sterilized jar, layer the thinly sliced onions at the bottom.
6
Gently add the peeled hard-boiled eggs on top of the onions.
7
Pour the cooled vinegar mixture over the eggs and onions, ensuring that they are completely submerged.
8
Seal the jar tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the eggs to fully absorb the flavors.
9
When ready to serve, use a clean spoon each time you remove eggs to maintain freshness.
10
The pickled eggs can be stored in the refrigerator for up to 1 week.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Authentic German Pickled Eggs?
Authentic German Pickled Eggs are hard-boiled eggs preserved in a tangy brine of cider vinegar, sugar, onions, and various aromatic spices like mustard and cloves.
How many eggs does this recipe yield?
This recipe is designed to yield one dozen (12) pickled eggs.
How long should I refrigerate the eggs before eating?
The eggs should be refrigerated for at least 8 hours, though allowing them to sit overnight is preferred for the best flavor absorption.
What type of vinegar is best for this recipe?
The recipe calls for 2 cups of cider vinegar, which provides a sharp yet slightly fruity acidity.
How long do German pickled eggs last in the fridge?
Once prepared and refrigerated, these pickled eggs can be stored and enjoyed for up to 1 week.
Do I need to boil the brine?
Yes, you must bring the mixture of vinegar, sugar, water, and spices to a rapid boil and then simmer for 10 minutes.
Should the brine be hot when poured over the eggs?
No, it is important to allow the brine to cool completely to room temperature before pouring it over the eggs and onions.
What spices are used in the spiced onion brine?
The brine includes prepared mustard, salt, celery seeds, mustard seeds, and whole cloves.
How do I prepare the onions for this recipe?
You should use two medium onions that have been thinly sliced.
Is it necessary to use a sterilized jar?
Yes, using a large, sterilized jar is recommended to ensure the eggs remain fresh and safe to eat.
Can I use ground cloves instead of whole cloves?
The recipe specifies 6 whole cloves for infusion; ground cloves might cloud the brine and change the flavor profile significantly.
What is the best way to serve these eggs?
They are excellent as a standalone snack, a side for meals, or as a unique addition to a charcuterie board.
How much sugar is in the brine?
The recipe requires 1 cup of sugar to balance the sharpness of the cider vinegar.
Should the eggs be submerged in the liquid?
Yes, ensure the eggs and onions are completely submerged in the vinegar mixture before sealing the jar.
Can I reuse the brine after the eggs are gone?
For safety and best quality, it is recommended to make fresh brine for each new batch of eggs.
How should I remove the eggs from the jar?
Always use a clean spoon to remove eggs to prevent introducing bacteria into the jar.
What type of mustard should I use?
The recipe calls for 2 tablespoons of prepared mustard, such as yellow or spicy brown mustard.
How long do I simmer the brine?
After bringing the brine to a boil, reduce the heat and simmer it covered for 10 minutes.
Are these pickled eggs sweet or sour?
They are both; the recipe marries the sweetness of sugar with the sharpness of cider vinegar for a balanced tangy flavor.
Do I need to boil the onions?
No, the sliced onions are placed raw at the bottom of the jar and are 'cooked' by the acidity of the brine.
Can I add more spices?
Yes, while this is an authentic recipe, you can adjust the mustard seeds or celery seeds to your personal taste.
Is water added to the vinegar?
Yes, 1/2 cup of water is added to the 2 cups of vinegar to slightly dilute the acidity.
What kind of jar is needed?
A large glass jar with a tight-sealing lid is ideal for pickling a dozen eggs.
What texture do the eggs have?
The eggs remain firm but become slightly more rubbery (in a traditional pickled way) and infused with the brine's flavor.
Can I use white onions instead of medium yellow onions?
Yes, white or yellow onions work well; they will both provide the aromatic crunch characteristic of this dish.
Do the eggs need to be hard-boiled first?
Yes, the eggs must be hard-boiled and peeled before they are placed in the pickling jar.
Is this a traditional German recipe?
Yes, this recipe follows traditional German flavor profiles using vinegar, sugar, mustard, and onions.
Can I make a half batch?
Yes, you can easily halve all the ingredients to make 6 pickled eggs instead of 12.
Does the brine need to be covered while simmering?
Yes, covering the saucepan while simmering helps prevent the vinegar from evaporating too quickly.
Are pickled eggs healthy?
They are high in protein and contain no added fats, though they do contain sugar and sodium from the brine.