Week 20: Onions - Pickled Eggs



I love pickles, and pickled eggs. I quite like the mixed pickles that are cucumbers, cauliflowers and pearl onions, so I combined the two!

The base I used for the pickling juice was 2/3c Apple Cider Vinegar, 1/3c White Wine Vinegar, 1/2c Water, 1/3c sugar, 2-3Tb pickling spices. Boiled until the sugar dissolved.

The jar on the left has a couple teaspoons of curry powder added, and the jar on the right has fresh dill sprigs and garlic added. Each mason jar is about 2c, and I fit half a cup of pear onions in each, plus 3 jumbo hard boiled eggs. I’m the only one who eats them, so having small jars is just fine. If I had to share them I’d probably make bigger batches.

I’ll don’t know how they taste since I want them to sit for at least a day :| but I’m sure they’re delish! It’s hard to mess up a pickle!

Also, Portlandia.