Give your picnic sandwich a tart twist with the addition of some old-school pickled eggs. If you’d rather not make the effort to slice and dice, you can serve these whole with some cold cuts and a fresh piece of good rye bread (throw in some veggies if you have to, or better yet, grate the eggs on top of your veggies). The purists may choose to eat them alone, chased by a cold beer – if you must complicate this pub-proven formula, do so with a side of fish and chips.
Bring a large pot of water to a boil and gently drop in a dozen room temperature eggs.
Simmer for 10 minutes, remove and place into cold water.
Peel and place into a resealable container (that holds about 1 litre).
In a medium pot, combine 2 cups white vinegar, 1 cup apple cider vinegar, 1 cup water, 1 teaspoon salt, 1/3-1/2 cup sugar, 1/2 a sliced medium onion, 10 peppercorns, 1/2 teaspoon mustard seeds, 1 sliced garlic clove and a pinch of chili flakes.
Bring mixture to a boil and remove from heat.
Pour over the eggs (depending on your container, you may have pickling liquid left over). Seal the container and refrigerate. Allow to sit for at least 48 hours before eating.
When cooking your eggs, remember that they will firm up more in the vinegar solution – so don’t overdo them.