Summary

Ingredients

• 20 egg (s), organic, cooked
• 2 handfuls onion (s) peel (approx. 7 onions)
• 2 liters water
• 50 g salt
• 1 tablespoon sugar
• 3 bay leaves
• 4 carnation (s)
• 1 tablespoon caraway seeds, possibly 2
• 3 tablespoon mustard seeds
• 1 tablespoon peppercorns, possibly 2
• 1 dash vinegar

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Instructions

1. Bring the water and onion peel to the boil and let it steep for at least 10 minutes, better 30 minutes. Pass through a sieve and add the remaining ingredients (salt, sugar, vinegar, bay leaves, cloves, mustard seeds, caraway seeds, pepper) to the colored onion water. Bring everything to the boil again briefly so that the ingredients can dissolve and their aroma can develop.
2. Beat the boiled eggs so that the shell cracks and distribute them on one or two mason jars (depending on the size, a clay pot with a lid also works great). Now fill up with the liquid brine and close the glass (s).
3. The eggs should be stored in a cool and dark place. After about three days you will have taken on some of the taste of the brine and become more intense from day to day. They get their optimal taste when they have been pickled for at least seven, even better 14 days, after four weeks you should have eaten the eggs.
4. So remember, if you want to try this recipe for Easter, prepare the sole eggs early!
5. Tip:
6. This recipe can be varied, so you can give the eggs a Mediterranean note with herbs such as thyme or rosemary, fennel or dill also give an aromatic kick.