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German Pickled Eggs (Soleier)

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Ingredients

  • 3 cups (750 ml) water
  • 1/4 cup (60 ml) kosher salt
  • The dried yellow skins of 3 onions
  • 6 hard-cooked eggs, unpeeled

Details

Servings 4

Preparation

Step 1

Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil. Simmer until the water turns brown, about 10 minutes. Let the water cool to room temperature. Crack the shells of the hard-cooked eggs but do not peel them. Place the eggs in a glass jar or bowl and pour the salt solution over them. Refrigerate covered for at least 24 hours, or up to 3 days before serving. To serve, peel and slice in half. Serves 4 to 6.

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