Pickled Eggs or Sol Eier

There are hundreds of recipes for eggs stored in a jar. Many years ago often found in Bars on the counter.

Some are still in their shell others are peeled. This recipe is adapted from a good friends grandmother. I still remember her jar she had in the last century.

I was at the Nuerburgring again and bought 10 eggs for the long weekend. But things changed and I haven't used one. At home were more eggs.

In the jar the hard boiled eggs have to sit in the pickling liquid at least 3 days in the fridge. But eat them the next 10 days and they are good.

Ingredients:

9 eggs

1,2 l water

200 ml white vinegar

1 tbsp sugar

3 tbsp salt

1 yellow onion with peel

1 garlic clove

3 bay leaves

1 stalk dill

8 juniper berries

1 tsp carraway

1 tsp yellow mustard seeds

White pepper

1 pinch quarte epice

Cook the eggs 10 min and place them in cold water. Crack the shell all around but it has to stay with the egg. Put them in a large jar.

In a pot get all other ingredients in, bring it to a boil and cook for 5 min. Let it cool down a little then get all the stuff in the jar and fill the liquid in. 

Cool it down and then put it in the fridge.