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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place eggs and onions in a 1/2 gallon crock or 1/2 gallon jar. | 2. In saucepan, add vinegar,water,salt, mustard seed,celery seed, turmeric and sugar. | 3. Stir to blend. Use a woooden spoon. Simmer,add apple juice or cranberry juice. | 4. Taste. The brine should be sweet and sour. It must be strong in taste for the flavor to go into the eggs and onions. Note: If it is not sweet enough for your taste add 1/8 more sugar at a time. If it is not sour enough for your taste add 1 tsp vinegar at a time. Make sure it is hot. Pour over eggs. There must be enough brine to cover. If not make another half batch. | 5. Cover the crock with a turned over plate that will fit down in the crock. Put a weight on the plate. | 6. Cover the jar with waxed paper or plastic wrap, then the lid. You do not want the lid to rust with the vinegar. Gently shake the jar each day. | 7. Refrigerate three days. You can keep for five to seven days. | 8. If you use cranberry juice, there will be a slight tint to the eggs. Do not use cranberry grape, the eggs will turn a blueish gray. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hard egg	8 -12		hard-boiled shelled	-	-	-	-
white onion	1		cut	64.0	14.944	1.76	0.16
cider vinegar	1 1/2	cups		75.285	3.3341	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
celery seed	1	teaspoon	ground	7.84	0.8270000000000001	0.3614	0.5054
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cranberry juice	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.