Spice Eggs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 hard-boiled egg (s)
- 6 cloves garlic
- 1 onion (s), red, approx. 00 g
- 1 glass hot peppers, 300 g
- 6 bay leaves
- 1 tablespoon allspice, whole
- 2 tablespoon mustard seeds
- 1 teaspoon caraway seeds, whole
- 3 sprigs rosemary
- 50 g salt, (approx. 3 level tablespoons)
- 0.25 liter ¼ vinegar (white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Peel the eggs, garlic and onion. Cut the garlic and onion into rings, briefly blanch in boiling water, strain. Drain the peppers, collecting the peppers. Layer all ingredients except for salt, vinegar and pepper sauce in a glass. Bring 3/4 liter of water with the salt, vinegar and pepper sauce to the boil, allow to cool a little and then pour into the glass. Let stand for another 2 days.
- A real alternative to brine eggs.
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