German Pickled Eggs Soleier Recipe 55

GERMAN-STYLE PICKLED EGGS

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

GERMAN STYLE PICKLED EGGS

Steps:

• In a large saucepan, combine the first eight ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• Cool completely.
• Place onions and eggs in a large jar; add enough vinegar mixture to completely cover.
• Cover and refrigerate for at least 8 hours or overnight.
• Use a clean spoon each time you remove eggs for serving.
• May be refrigerated for up to 1 week.

GERMAN PICKLED EGGS (SOLEIER) RECIPE - (5/5)

Steps:

• 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.