You gotta try this.
I know, I already blogged about it, but it's coming out So Cute!
This is half a hard-cooked egg pickled for about a week in some brine swiped out of a jar of pickled red cabbage and radishes.
The egg picked up the most perfect lavender color, even though the cabbage and radishes are closer to magenta.
It's not a deeply pickled flavor; kinda mild, actually, but flavored nonetheless. Cranky would have liked more vinegar kick, but he'll get that from some of the other egg-pickle flavors we've got going.
The effect is like eating a deviled egg you didn't have to devil.
And the visuals?
Like Springtime in Winter.
Who needs that damn bunny?
For those of you concerned about a balanced meal, the egg was served as part of a tapas plate including fried padron peppers, seasoned toasted walnuts, some of those pickled radishes and cabbage, some pickled cauliflower, two kinds of semidry cheeses, yeah, that's it. Your choice of beverages.