Spicy pickled eggs

Ingredients for 1 servings:

• 20 eggs, organic, boiled
• 2 handfuls of onion skins (approx. from 7 onions)
• 2 liters of water
• 50 g salt
• 1 tbsp sugar
• 3 bay leaves
• 4 carnations
• 1 tbsp caraway seeds, possibly 2
• 3 tbsp mustard seeds
• 1 tbsp peppercorns, possibly 2
• 1 shot of vinegar

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Bring the water and onion skins to a boil and let them steep for at least 10 minutes, preferably 30 minutes. Strain the mixture 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 back to a boil briefly so that the ingredients can dissolve and their aroma can develop. Crack the boiled eggs into cracks and divide them between one or two preserving jars (depending on the size available; a clay pot with a lid also works well). Now fill with the liquid brine and seal the jar(s). The eggs should be stored in a cool, dark place. After about three days, they will have absorbed some of the flavor of the brine and will become more intense day by day. They will achieve their optimal flavor when soaked for at least seven, or even better, 14 days; you should consume the eggs after four weeks. So, if you want to try this recipe for Easter, remember to start the pickled eggs early! Tip: This recipe is easy to vary; you can give the eggs a Mediterranean touch with herbs such as thyme or rosemary, while fennel or dill also add an aromatic kick.