Pickling is the process of preserving vegetables or extending the shelf-life of food by fermentation using a brine or immersion in vinegar. Cooking for Dad’s host Rob Barrett guides us advice on home pickling, and he isn’t just talking about using cucumbers either.
Rob’s Pickled Egg Salad
2 pickled eggs, (See below for how to make them)
5 or 6 pickled onion slices from same mixture
handful chopped red pepper
a few fresh chives cut up
Handful roasted corn. (Can be roasted on gas oven)
1 spoonful Sriracha
1 spoonful honey
a couple shakes of garlic powder
salt and pepper to taste, just a pinch of each
enough mayonnaise to just cover the mixture
To pickle eggs – hard boil eggs and peel. Place in a storage container and cover with rice or apple cider vinegar. Add a handful of thinly sliced red onions. Add a pinch of sugar. Shake to combine and place in the refrigerator. Let sit at least 4 hours. You can leave them in there for up to 3 months. (You can optionally add sliced jalapeños as well)
To make salad, slice eggs into small chunks and place in bowl.
Add the rest of the ingredients and stir gently to combine.
Serve cool with crackers or on toast.
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