German Pickled Eggs (Soleier)

German Pickled Eggs (Soleier)

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups (750 ml) water

  • ¼

    cup (60 ml) kosher salt

  • The dried yellow skins of 3 onions

  • 6

    hard-cooked eggs, unpeeled


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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