German Style Pickled Eggs
Experience the zesty, tangy allure of German Style Pickled Eggs, a perfect blend of bold, aromatic spices and rich culinary tradition. This time-honored recipe combines hard-boiled eggs with a vibrant vinegar brine infused with mustard seeds, black peppercorns, cloves, and fragrant bay leaves, delivering a bold flavor profile that elevates any snack or appetizer spread. Thinly sliced onions add a savory touch, while optional beet juice lends a dramatic ruby hue to the eggs for visual appeal. Easy to prepare with minimal hands-on time, these pickled eggs are a flavorful addition to charcuterie boards, picnics, or hearty German-inspired meals. Let them refrigerate for at least 48 hours to soak in the brine’s tangy complexity and enjoy a snack that’s as versatile as it is utterly irresistible. Perfect for foodies and traditionalists alike!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 medium, thinly sliced yellow onion
- 1 tablespoon mustard seeds
- 1 teaspoon whole black peppercorns
- 2 pieces bay leaves
- 3 pieces cloves
- 1 teaspoon salt
- 1 cup beet juice (optional, for color)
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat and let the eggs simmer gently for 10 minutes.
Once cooked, drain the hot water and fill the saucepan with cold water to cool the eggs. Allow them to rest for 10 minutes before peeling.
In a medium saucepan, combine the white vinegar, water, granulated sugar, mustard seeds, black peppercorns, bay leaves, cloves, and salt. If using beet juice for color, add it at this stage. Heat the mixture over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then remove from heat.
In a clean glass jar or non-reactive container, layer the peeled eggs with slices of yellow onion.
Pour the hot vinegar brine over the eggs and onions, ensuring that the eggs are fully submerged. Allow the mixture to cool to room temperature before sealing the jar tightly.
Refrigerate the pickled eggs for at least 48 hours, preferably up to 1 week, to allow the flavors to fully develop.
Serve the pickled eggs chilled as a snack or as part of a charcuterie board. Enjoy!
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 50.6 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 509 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
