International / basics / Preserves
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.
Ingredients
- malt vinegar, may substitute any other vinegar to taste3 cup
- water1 cup
- granulated sugar, white1/2 cup
- salt, granulated2 tbsp
- whole black peppercorns2 tbsp
- egg, chicken eggs12
- onion, red or brown2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
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.
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.
Region evidence: no stated origin (basic dish)
