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.
- Prep
- 17 min
- Cook
- 41 min
- Total
- 58 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
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.
Procedure
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.
Procedure
Bring a large pot of water to a boil.
Procedure
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.
Procedure
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.
Procedure
Cut onions into rings 5 mm thick.
Procedure
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.
Procedure
Pour in enough of the pickling solution into the container to fully cover the eggs and onions.
Procedure
Refrigerate for two weeks before serving.
Notes, tips, and variations
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.
Notes, tips, and variations
It is important to use a non-reactive container due to the acidity of the pickling solution.
Photo: TarnishedPath · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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