Pickled eggs are so good. They're preserved to expand the life span of the food.
Yum. Pickled eggs are the bomb. I like them best preserved in beet juice. Sometimes I'll go for vinegar and pickling spice.
Pickled egg
Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favourite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices
pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and eggs, as well as mixed vegetables such as piccalilli.
In fermentation pickling, bacteria in the liquid produce organic acids as preservation