There is nothing better at christmas time than having a late supper of cold cut meats, a selection of cheeses and pickled onions and eggs! As I was in Korea last year I did miss out on the little delights of a classic british christmas so this year I will be getting my seasonal food treats. What better way right now is to prepare the onions and eggs for pickling, its nice and easy and taste so much better than shop bought.
Pickled Eggs: What You needs: A Jar (sterilised), Pickling vinegar (or cidar vingar), 12 eggs, 50g Fresh Ginger (peeled), 2tsp Dried Crushed Chillies,2 cinnamon sticks, 2tsp Black Peppercorns.
Firstly hard boil the eggs, peel and set aside to cool. While they are cooling add the vinegar and spices to a pan and bring to the boil, but as it starts to bubble turn off and set aside for 2 hours. Fill the jar with the hard boil eggs, sieve the vinegar mixture and pour over the eggs. Tightly screw on the jar lid. Best to set aside for 1 month for flavours to mix, you can store these for 6-8 months and are delicious with a salad, chunky chips or even a pint of beer.
Pickled Onions: What You Need: Pickling Onions (enough to fill the jar you are using), 1tsp Crushed Chillies, 1stp whole Cloves, 1tsp Whole Allspice, 1tsp Black Peppercorns, Garlic Clove, Salt.
First peel the onions and wash, place in a large bowl and cover with water (enought to cover the onions). Sprinke around 75g of salt over the onions, cover the bowl with a cloth and set around for 24 hours.
Next day prepare the vingaer mixture like the eggs, fill the jar with onions and pour over the vingar. Seal and store for up to 12 months.
A perfect christmas, and why not try the same with beetroot and red cabbage.