Brined (salted i.e., pickled) Eggs

dragonflycat

subheading: Brined Eggs:

in a non-reactive saucepan, mix a half-cup cider vinegar with a half cup white vinegar

Add 1.5 tsp. each of salt and sugar.

Heat until salt and sugar have dissolved.

Pour over peeled eggs and store in refrigerator.

The taste develops more slowly than the soy eggs, so give them about two days.

After the first batch, you will know whether you like them better brined longer or shorter.

The base recipe is multi-functional (and if you want the eggs saltier or sweeter, add more salt or sugar--nothing is sacred here!)

If you want to color the eggs (like with beets for a pink egg), use all white vinegar.

Balsamic works well--use all balsamic to start with, then decide whether to cut it with white vinegar (the balsamic brined eggs are sweet-tasting.)

There's no limit to the possibilities. I've added a few cloves of garlic and heated the brine to a boil before using it on the eggs; pickled red onions and used the drained-off brine on the eggs; most recently, used half cider vinegar and half lime juice--those are great!

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Try it with half white vinegar and half balsamic and see how you like it, then up it to all balsamic. That treatment was a bit sweet for my taste. I have used all sorts of vinegar, starting with a half-and-half mixture with white. Red wine vinegar with a few mashed cloves of garlic thrown in is excellent!

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