Pickled chili – herbs – shelled eggs

Ingredients for 5 servings:

• 15 eggs
• 1.2 liters of water
• 150 g salt
• 0.3 liters of vinegar (wine vinegar), white
• 1 large onion(s)
• 12 chili peppers, dried
• 2 sprigs rosemary
• 6 sprigs of thyme
• 10 juniper berries
• 6 mustard seeds
• 6 cloves
• 6 m.-large bay leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 2 days 2 hours; Total time approx. 2 days 2 hours 25 minutes

Boil the eggs hard, then rinse well. Mix fresh water with the salt until the salt is dissolved. Boil the salted water, quartered onion, half of the herbs and half of the spices pounded in a mortar and pestle for about 10 minutes. In the meantime, remove the shells from the eggs and place them in alternating layers with the other half of the herbs/spices in a suitable jar. Fill with the still warm stock, which has been mixed with the vinegar and strained, and let it cool. Once cooled, add more stock until it overflows, put the lid on and let it steep in the refrigerator for at least 2 days. The number of calories will increase depending on further preparation or use.