Pickled eggs – family recipe

Ingredients for 1 servings:

• 3 liters of water
• 10 eggs
• 2 tsp pepper
• 4 tsp salt
• 1 handful of caraway seeds
• 100 ml vinegar
• 2 grains allspice
• Onion(s) (skins only)
• possibly garlic clove(s)
• possibly chili pepper(s)

Instructions

Working time approx. 12 minutes; Rest period approx. 2 days; Total time approx. 2 days 12 minutes

Vinegar – Salt – Brine

Bring the water to a boil with the onion skins, salt, and spices. Add the raw eggs and boil for 10-12 minutes. Then remove the eggs, crack the shells in several places, and return them to the brine. Close the pot tightly and refrigerate. After about 2 days, the eggs will turn brown and be edible. Then simply peel and eat. Do not let the brine stand for longer than 10 days.