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
- 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
Instructions
- 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.