Print

Soleier (German Pickled Eggs)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soleier, or German Pickled Eggs, are hard-boiled eggs soaked in a spiced vinegar brine until tangy, flavorful, and firm. Traditionally served in pubs gardens with mustard, bread, they make a unique and hearty snack.

Ingredients

1 cup 5-percent vinegar

1 cup water

2 tbsp salt

2 whole bay leaves

1/2 tsp caraway seeds

1/2 tsp peppercorns (any color)

3 cloves garlic

10 large hard-boiled eggs, peeled

Instructions

  1. In a saucepan, combine vinegar, water, salt, bay leaves, caraway seeds, peppercorns, and garlic. Bring to a boil, then simmer for 5 minutes.
  2. Remove from heat and let the brine cool to room temperature.
  3. Place peeled hard-boiled eggs in a clean glass jar.
  4. Pour cooled brine over eggs, ensuring they are fully submerged.
  5. Seal jar and refrigerate for at least 3 days before eating.
  6. Serve chilled with mustard, bread.

Notes

Flavor deepens after 5 days in brine.

Always refrigerate and keep eggs fully submerged.

Best eaten within 2 weeks.

Add chili flakes, onions, or beet juice for variations.

Traditionally enjoyed with mustard and bread as a bar snack.

Nutrition

Find it online: https://justsosavory.com/soleier-german-pickled-eggs/