Soleier: German Pickled Eggs
Soleier, or German hard-boiled pickled eggs, are a simple pub snack, ideal for repurposing leftover Easter eggs.
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Instructions
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Combine 1 cup of 5% vinegar, 1 cup water, and 2 tablespoons salt in a nonreactive bowl; stir until dissolved.
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Incorporate 2 bay leaves, 1/2 teaspoon whole caraway, 1/2 teaspoon whole peppercorns, and 3 peeled garlic cloves into the mixture.
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Arrange peeled, hard-boiled eggs in a lidded glass jar and pour the brine over them to ensure full coverage.
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Seal the jar and refrigerate for 3 days before serving with oil and vinegar.
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To eat, halve an egg, then gently remove the yolk.
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Fill the egg white hollow with a dab of hot mustard, fresh pepper, and a few drops of oil and vinegar.
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Eat the yolk, then immediately follow with the filled egg white.