4.41 from 5 votes
pickled eggs
Tavern-Style Pickled Eggs
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Tavern-Style Picked Eggs can be found in most Taverns and Pubs all over the state of Wisconsin for years. No doubt these tasty, hard-boiled, pickled eggs can be traced back to German ancestors. 

Course: Holiday, Snack
Cuisine: German
Servings: 24 pickled eggs
  • 24 hard-boiled eggs, peeled
  • 2 tablespoons red pepper flakes
  • 4 bay leaves
  • 6 cloves garlic, peeled and crushed
  • 6 green onions, sliced
  • 2 tablespoons sea salt
  • 1 tablespoon celery seed
  • 1 tablespoon pickling spices
  • 1/3 cup sugar
  • 3 cups white vinegar
  • 1 cup apple cider vinegar
  • 1 cup water
  1. In a large sterilized gallon-size glass jar, place peeled hard-boiled eggs, red pepper flakes, bay leaves, garlic cloves and sliced green onions. Set aside.

  2. In a medium saucepan combine, sea salt, celery seed, pickling spice, sugar, white vinegar, apple cider vinegar and water. Bring to a boil. Pour boiling mixture over eggs in glass jar, cover eggs completely. Seal jar and let sit undisturbed until room temperature. Refrigerate for up to three weeks.