Crock Eggs & Onions Recipe

Name: Crock Eggs & Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -12 hard-boiled eggs, shelled; 1 white onion, cut in thin rings; 1 ½ cups cider vinegar; 1 cup water; ¼ teaspoon salt; 1 teaspoon mustard seeds; 1 teaspoon ground celery seed; ½ teaspoon ground turmeric; ½ cup sugar or ½ cup Splenda granular; 2 cups apple juice or 2 cups cranberry juice

Servings: persons

8 -12 hard-boiled eggs, shelled
1 white onion, cut in thin rings
1 ½ cups cider vinegar
1 cup water
¼ teaspoon salt
1 teaspoon mustard seeds
1 teaspoon ground celery seed
½ teaspoon ground turmeric
½ cup sugar or ½ cup Splenda granular
2 cups apple juice or 2 cups cranberry juice

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.
4
Use a woooden spoon.
5
Simmer,add apple juice or cranberry juice.
6
Taste.
7
The brine should be sweet and sour.
8
It must be strong in taste for the flavor to go into the eggs and onions.
9
Note: If it is not sweet enough for your taste add 1/8 more sugar at a time.
10
If it is not sour enough for your taste add 1 tsp vinegar at a time.
11
Make sure it is hot.
12
Pour over eggs.
13
There must be enough brine to cover.
14
If not make another half batch.
15
Cover the crock with a turned over plate that will fit down in the crock.
16
Put a weight on the plate.
17
Cover the jar with waxed paper or plastic wrap, then the lid.
18
You do not want the lid to rust with the vinegar.
19
Gently shake the jar each day.
20
Refrigerate three days.
21
You can keep for five to seven days.
22
If you use cranberry juice, there will be a slight tint to the eggs.
23
Do not use cranberry grape, the eggs will turn a blueish gray.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 -12 hard-boiled eggs, shelled, 1 white onion, cut in thin rings, 1 ½ cups cider vinegar, 1 cup water, and more.

Yes, Crock Eggs & Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Eggs & Onions

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