Pickling. It’s funny how food trends come and go. One moment it’s the humble burger, slutted up and pimped out with real, thick meat lovingly quarter pounded between perfectly formed brioche buns, the next its corn chips and burritos smuggled to our shores like some kind of new fandangle designer crack from the southern Americas. These trends come on fast like mescaline and our nation of food junkies seem to have such a thirst for the next experience that we will wait sober for hours to sample foods that were previously reserved for the drunken time warp between “I’m going home” and “honey, I’m home”.
Way back when cars were carts, eggs were a seasonal food only available in the summer. Pickled eggs were created so you could still enjoy them during those cold, lean times. Fast forward a few hundred years and you probably picture your pickled eggs looking like biological specimens at the back of musty village pubs. Don’t let your eyes deceive you, though. Pickled eggs are delicious dropped in a bag of salty crisps or as part of a cold buffet. If you’re making your own, experiment with spices and seasoning to suit your taste.
Three ways to mix it up
- For a pink colour and a sweet-and-sour taste, add a cup of beetroot juice to your pickling solution
- For Spicy Cajun Pickled Eggs, add 2 teaspoons of allspice, 2 bay leaves, 2 tablespoons peppercorn, 2 chilli peppers, half a teaspoon of garlic powder and 4 dashes of Tabasco and don’t strain your pickling solution before adding to your eggs
- For Jalapeno Pickled Eggs, add an eight ounce can of whole jalapeño peppers, 2 teaspoons of mustard seeds, 2 teaspoons of coriander seeds and another 5 cloves of garlic. Don’t strain your pickling solution before adding to your eggs.