A pantry dinner built on the vinegar base: hard-boiled eggs and whatever onion and garlic you have go into the brine, then the shelf does the work while you rest. Tangy, salty, and done in twenty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 170 calories a serving, 12 g protein, 7 g carbohydrate, 8 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and lower 4 eggs into it gently; set a timer for 10 minutes.10 min
2. While the eggs cook, slice 1 medium onion thinly and mince 2 cloves of garlic; put them in a clean jar or bowl.
3. When the eggs are done, drain and shock them in cold water for one minute, then peel and halve them; add to the jar with the onion and garlic.
4. Pour 1 cup of the pickling vinegar base over the eggs and vegetables, add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and stir gently.
5. Let sit for five minutes so the brine soaks in, tasting and adjusting seasoning if needed.5 min

Note Leftover pickled eggs keep refrigerated for up to a week and taste better the next day. Serve with crusty bread and cheese, or over a simple green salad.