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Pickled eggs

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Ingredients for 12 servings:

  • 24 eggs
  • ½ liter of water
  • ½ liter of vinegar (table vinegar)
  • 1 tbsp, leveled salt
  • 1 bag of spice mix (cucumber spice)
  • 1 lemon(s), untreated, sliced
  • 1 red bell pepper(s), cut into strips
  • 1 bell pepper(s), green, cut into strips
  • 1 large onion(s), cut into rings
  • 3 gherkins, sliced
  • 1 m.-sized pepper, sliced
  • 1 bunch of dill

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Hard-boil the eggs and peel them. Bring the water, vinegar, salt, and pickle seasoning to a boil and let it cool. Place the eggs and vegetables in a large bowl and pour the stock over them. Let it sit in a cool place for at least 48 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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