Made a batch of pickled eggs a week ago, and couldn’t remember what I’d used to tint the cider vinegar brown last time, and flavour it (it’s been a while), as I don’t like pallid eggs, a hangover from the days when they were routinely pickled in malt vinegar (turned out it was soy sauce I used). So I used a teaspoon of treacle this time, and didn’t remember it should have been soy sauce until several days later.
Anyway, as with many thing culinary, mistakes can yield excellent results; the taste of the treacle goes really well with the vinegar, and the slight sweetness takes the edge off it a little. Not that cider vinegar (Aspall Organic Cyder Vinegar), has much edge anyway.
All things considered, a definite improvement, and my next task is to buy a container big enough to take a dozen eggs, and a source of the vinegar in bottles larger than 350ml, which seems to be all that’s available these days.