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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
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.
- 02
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.
- 03
Bring a large pot of water to a boil.
- 04
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.
- 05
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.
- 06
Cut onions into rings 5 mm thick.
- 07
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.
- 08
Pour in enough of the pickling solution into the container to fully cover the eggs and onions.
- 09
Refrigerate for two weeks before serving.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to TarnishedPath; view original image record .
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