Marjorie Hennig, from Green Valley, Arizona, has a hit on her hands with her delectable German-Style Pickled Eggs. These tangy and flavorful eggs, inspired by an old cookbook, are a hit among the customers at her husband’s tavern. Prepared with a delicious combination of cider vinegar, sugar, mustard, and aromatic spices, these pickled eggs are a true crowd-pleaser.
INGREDIENTS:
- 2 cups cider vinegar
- 1 cup sugar
- ½ 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-cooked eggs, peeled
PREPARATIONS:
- In a large saucepan, combine cider vinegar, sugar, water, prepared mustard, salt, celery seed, mustard seed, and whole cloves. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes. Allow the mixture to cool completely.
- Place the thinly sliced onions and peeled hard-cooked eggs in a large jar. Pour enough of the cooled vinegar mixture over the eggs and onions to completely cover them. Cover the jar and refrigerate for at least 8 hours or overnight. To maintain freshness and hygiene, use a clean spoon each time you remove eggs for serving. The pickled eggs can be refrigerated for up to 1 week.
YIELD: 12 servings
PREP/CHILL TIME: 20 minutes preparation, at least 8 hours chilling
SPECIAL INSTRUCTIONS:
- Marjorie advises using a glass gallon jar to store the pickled eggs, ensuring that they have enough space to absorb the flavorful brine.
- For an extra kick of spiciness, Marjorie suggests adding a few chili peppers to the pickling mixture.
TIPS:
- To achieve perfectly hard-cooked eggs, place the eggs in a single layer in a saucepan, cover them with cold water, and bring the water to a boil. Once boiling, remove the pan from heat and let the eggs sit, covered, for about 12 minutes before transferring them to an ice water bath.
Marjorie Hennig’s German-Style Pickled Eggs are the talk of the town in Green Valley, Arizona. Her irresistible recipe, discovered in an old cookbook, has become a beloved favorite among the patrons of her husband’s tavern. Packed with delightful flavors, these tangy eggs are a true crowd-pleaser.
Combining the perfect blend of cider vinegar, sugar, mustard, and aromatic spices like celery seed, mustard seed, and whole cloves, Marjorie’s pickling mixture infuses the eggs with a mouthwatering tang that keeps customers coming back for more.
To prepare the pickled eggs, Marjorie places thinly sliced onions and perfectly hard-cooked eggs in a spacious glass gallon jar. She then pours the cooled vinegar mixture over them, ensuring that the eggs are fully submerged in the flavorful brine. Refrigerated for at least 8 hours or overnight, the pickled eggs develop their delightful taste and texture.
To serve the pickled eggs, Marjorie advises using a clean spoon each time to maintain freshness and hygiene. The eggs can be enjoyed straight out of the jar or accompanied by other savory dishes, making them a versatile and flavorful addition to any meal.
For an extra kick of spiciness, Marjorie suggests adding a few chili peppers to the pickling mixture, offering a unique twist to the classic recipe. With such a straightforward and delightful preparation, these German-Style Pickled Eggs have become a cherished treat at the tavern and beyond.
In conclusion, Marjorie Hennig’s German-Style Pickled Eggs are a testament to the timeless appeal of treasured family recipes. Passed down through generations and discovered in an old cookbook, this delicious pickling tradition has found its place among the delighted customers at her husband’s tavern. With a blend of tangy flavors and perfectly pickled eggs, these German-inspired delicacies continue to win hearts and taste buds, making them a beloved favorite in Green Valley, Arizona.
