Pickled eggs. Easy, right? Eggs, vinegar, how hard can it be?<\/p>\n
That’s a fair point. It’s pretty much that easy. But as always, there are some details that can help to know.<\/p>\n
Pickle brine ingredients for 12 large eggs.<\/p>\n
Put all ingredients together in a saucepan. Bring to a boil, cut the heat, and let the brine steep overnight while your 12 hard boiled eggs are chilling out in the fridge.<\/p>\n
Next day, peel the eggs and place in a suitable container. Pour the brine over via sieve to remove the spices. Allow the eggs to steep in the brine for between 1 and 7 days. The longer they steep, the deeper into the egg the brine flavour will penetrate. Eat out of hand, chopped into a salad, or turn it into pickled egg salad.<\/p>\n
Simple, right? Hah! Hold on a minute. Which vinegar do you use?<\/p>\n
Unsurprisingly the vinegar you use directly affects the flavour. Here’s the ones I tested with:<\/p>\n
white vinegar:<\/strong> sharply tangy, the gold standard of vinegar, but no real flavour Over to you. What vinegar do you prefer?<\/p>\n","protected":false},"excerpt":{"rendered":" Pickled eggs. Easy, right? Eggs, vinegar, how hard can it be? That’s a fair point. It’s pretty much that easy. But as always, there are some details that can help to know. Pickle brine ingredients for 12 large eggs. 1 cup \/ 240ml water 1 cup \/ 240ml vinegar 1 tablespoon pickling spice 1\/4 teaspoon […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,66,70,18],"tags":[76],"class_list":["post-1573","post","type-post","status-publish","format-standard","hentry","category-british-food","category-gluten-free","category-keto-friendly","category-recipe","tag-gluten-free"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1573"}],"version-history":[{"count":3,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1573\/revisions"}],"predecessor-version":[{"id":1580,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1573\/revisions\/1580"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nwhite wine vinegar:<\/strong> a touch more flavour than white vinegar, but not a lot more
\nred wine vinegar:<\/strong> more flavour than either the above, also stains the eggs a fetching red
\nmalt vinegar:<\/strong> richer than red wine, stains the eggs a rather nice brown (NOTE: NOT GLUTEN FREE<\/strong>)
\nbalsamic vinegar:<\/strong> oh, so much going on here! Caramel flavours as well as staining the egg white an astonishing black! Also astonishing is what happens to the vinegar: it goes transparent as the eggs absorb almost all of the colour from the vinegar<\/p>\n