#pickledeggs

German Pickled Eggs are a delightful and tangy snack or appetizer. The infusion of caraway seeds and bay leaves adds a unique flavor, and you can choose to include thinly sliced onions for an extra kick of flavor. These eggs are perfect for picnics, parties, or a deliciously tangy snack any time of the day.

Ingredients: 12 hard-boiled eggs, peeled. 2 cups 5% vinegar. 2 tablespoons caraway seeds. 2 bay leaves. 1 small onion optional, thinly sliced.

Instructions: Low heat should be used to warm the vinegar in a saucepan, but do not let it boil. In a warm bowl, mix the bay leaves and caraway seeds together. Let them sit for 10 minutes. Put the hard-boiled eggs that have been peeled in a clean, germ-free jar or container. If you are using onion, put the thinly sliced onion on top of the eggs. Cover all of the eggs and onions with the warm vinegar mixture by pouring it over them. Put a tight lid on the jar or container and let it cool to room temperature. The pickled eggs should be kept in the fridge for at least 24 hours after they are cool. As a snack or starter, eat your homemade German Pickled Eggs!

Prep Time: 15 minutes

Cook Time: 5 minutes

Beet Pickled Eggs are a delightful and visually stunning treat, perfect for snacking or adding a pop of color to your salads. These eggs are pickled in a flavorful mixture of beet juice, vinegar, and spices, resulting in a tangy and slightly sweet flavor profile with a beautiful pink hue.

Ingredients: 6 large eggs. 2 cups apple cider vinegar. 1 cup water. 1 cup beet juice from canned or pickled beets. 1/2 cup sugar. 1 teaspoon salt. 1/2 teaspoon black peppercorns. 1/2 teaspoon mustard seeds. 1/4 teaspoon cloves. 1/4 teaspoon cinnamon sticks. 1/4 teaspoon allspice berries. 1 bay leaf. 1 small red onion, thinly sliced. 2-3 cooked beets from the can or pickled, sliced.

Instructions: Cover the eggs with cold water in a large saucepan. On high, bring the water to a boil. When the water starts to boil, turn down the heat to low and let the eggs cook for 9 to 12 minutes, depending on how done you like them. In a different saucepan, mix the apple cider vinegar, water, beet juice, sugar, salt, black pepper, mustard seeds, cloves, cinnamon sticks, allspice berries, and bay leaf while the eggs are cooking. Bring this to a boil and stir it around until the salt and sugar are completely mixed in. Take it off the heat and let it cool down a bit. Put the eggs in a bowl of ice water to cool down quickly after they're done. Crack the eggshells all over gently once they are cool, but don't peel them. Put the cooled eggs, sliced red onion, and sliced beets in a large glass jar or other container that won't let air in. Fill the eggs up all the way to the top with the cooled pickling liquid mixture. To keep them under the water, you might need to use a weight. Put the jar or container in the fridge for at least 24 hours with the lid on to let the flavors develop. Cut the beet pickled eggs in half or four and serve them as a snack or starter. Plus, you can eat them on their own or add them to salads.

Prep Time: 20 minutes

Cook Time: 15 minutes

Pickled eggs made with beets are a colorful and tasty change from the usual kind. The naturally sweet beets go well with the sour and spicy pickling liquid, making a dessert that looks beautiful and tastes great.

Ingredients: 6 large eggs. 2 cups beets, sliced. 1 cup apple cider vinegar. 1/2 cup water. 1/4 cup sugar. 1 teaspoon salt. 1/2 teaspoon black peppercorns. 1/2 teaspoon mustard seeds. 1/4 teaspoon cloves. 1/4 teaspoon cinnamon.

Instructions: Cover the eggs with cold water and put them in a saucepan. Once the water starts to boil, lower the heat and let it cook slowly for 9 to 12 minutes. Put the eggs in a bowl of ice water to cool down. Then, peel them and set them aside. Put the beets, apple cider vinegar, water, sugar, salt, and spices in a different saucepan. Bring the mix to a boil, then lower the heat and let it cook for 10 minutes. Take the beet mix off the heat and let it cool down a bit. Put the eggs that have been peeled in a clean, germ-free jar or container. Make sure the eggs are completely covered by the beet mixture before you pour it over them. Put the jar lid on tight and put it in the fridge for at least 24 hours. This will let the eggs pickle and soak up the flavors. You can serve the whole or sliced beet pickled eggs as a colorful and sour snack or starter.

Prep Time: 15 minutes

Cook Time: 25 minutes