Vinegar-Pickled Eggs and Onions

What you’ll need

Tap an ingredient as you get it ready.

• 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

Let’s make it

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   Bring a large pot of water to a boil.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   Cut onions into rings 5 mm thick.

7. Step 7

   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.

8. Step 8

   Pour in enough of the pickling solution into the container to fully cover the eggs and onions.

9. Step 9

   Refrigerate for two weeks before serving.

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