Vinegar-Pickled Eggs and Onions
This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator. Pickled eggs make for a tasty snack or are good in salads.
3 cups malt vinegar (malt vinegar can be substituted with any other type of vinegar to taste)
1 cup water
½ cup granulated white sugar
2 tablespoons granulated salt
2 tablespoons whole black peppercorns
12 chicken eggs
2 medium red or brown onions
Combine vinegar, water, salt, sugar, and peppercorns in a pot, and bring to simmer over medium heat. Stir regularly while heating so that the sugar on the bottom of the pot doesn't burn.
Simmer until the sugar and salt are fully dissolved. Remove from the heat, set aside and allow this pickling solution to cool to room temperature.
Bring a large pot of water to a boil.
Place eggs in boiling water, using a ladle to gently lower them in. The temperature of the water will lower with the addition of the eggs. Wait for the water to return to a boil and then boil the eggs for a further 12 minutes.
12 minutes
Drain the hot water from the eggs, and transfer the eggs to ice-cold water to stop the cooking. Crack and peel off shells, making sure to remove the membrane between the egg and the shell.
Cut onions into rings 5 mm thick.
Place a layer of onions into a large, non-reactive container, and then arrange a layer of eggs on top. If necessary, continue layering in this way until you have used up the eggs and onions.
Pour in enough of the pickling solution into the container to fully cover the eggs and onions.
Refrigerate for two weeks before serving.
- •As soon as you remove the pickling solution from the heat, you can add additional spices to taste if desired. Suggestions include chilli flakes, whole cloves, whole sichuan peppers, coriander seeds, and bay leaves.
- •It is important to use a non-reactive container due to the acidity of the pickling solution.