Ok, I know what you're thinking: "How could a hard-boiled egg, preserved in vinegar be appealing to the tastebuds? Are you insane, Vinnie?"
Well, the first time I had a pickled egg was at a small bar in Redfern called Dryland (which has now unfortunately closed, but was a fantastic bar). I was really keen try pickled eggs because they always seem to make appearances in bar scenes in movies and TV shows; perched up on a shelf next to bottles of spirits at the bar. None of the characters ever seem to eat them, but I figured, they must be good or else the bartenders wouldn't keep making them available.
And I've got to say, the pickled egg didn't disappoint! I think you have to like hard boiled eggs as a starting point, but then the saltiness and strong vinegar flavour makes them a really tasty snack. The flavour is along the same lines as salt and vinegar chips. They're really moreish.
Before making the eggs, I did some research across the internet, and decided to concoct my own pickling recipe, featuring garlic and malt vinegar. It's a very simple process, and once you've got a jar of these in your fridge, you'll always have something to eat alongside a chilled pint of your favourite ale.
Garlic and Malt Vinegar Pickled Eggs
What you need:
- 12 large free-range eggs;
- 600ml bottle of malt vinegar;
- 6 cloves of garlic finely sliced;
- 1 tablespoon of chili flakes;
- 2 tablespoons of salt.
- Fill a large pot with water. Bring the water to the boil, and then slide in your eggs. Cook them for about 6 or 7 minutes. You can use other methods to boil the eggs, as long as they are hard-boiled.
- Allow the eggs to cool and then peel all of the eggs.
- Next infuse your vinegar. Pour the bottle of malt vinegar into a pot. Next, add in your garlic and chili and salt. Simmer on a low heat for about 10 minutes.
- Sterilise a jar that will fit all of your eggs. Mine was about 750ml. You can do this by simmering the jar in a large pot of water for 10 minutes. Or you can heat them in an oven that has been preheated to 120 degrees Celsius for 20 minutes.
- Add the peeled eggs into the sterilised jar and then pour over your infused vinegar.
- Store in the fridge for at least a week before eating. Serve with beer or other beverage.