[Magdalen] Pickling update (as usual, Hey Jay!).

[Grace Cangialosi]

I've only made them in combination with pickled beets...yumm!
In fact, it's been a long time since I've made any. Hmm...

> On Jun 22, 2016, at 5:44 AM, Roger Stokes <roger.stokes65 at btinternet.com> wrote:
> 
>> On 22/06/2016 03:51, M J _Mike_ Logsdon wrote:
>> My cheating "Kimchi Pickles" came out beautiful, retaining their crispness, and the vinegar mixing with the chili garlic sauce is, though coughingly powerful, great.  A recipe winner.
>> 
>> And tonight I did something different, maybe.  Two dozen small hardboiled eggs in a 64 oz jar, with 26 oz of red wine vinegar.  Just perfectly filled to the lid, which I screwed on tight.  In the fridge they went.  I wrote the date on the top, and told the boy to keep his distance until I say they're done.  Harrumph.  Also a recipe winner.  (How can it go wrong?)
> 
> Pickled eggs used to be found in mant a bar in England, though not so much now.  I think they were generally in distilled (clear) vinegar though I understand some prefer malt vinegar.  They certainly would not have been in red wine vinegar. It wasn't generally available and would have been seen as too posh for the Public Bar.
> 
> Roger