Marinades are probably the best way to diversify the menu. Quick pickles are all the more wonderful, because you can pickle anything from cabbage to eggs and cheese.
But with meat and fish, I'm not very good, but with these products - great.
Therefore, today - a few quick recipes
Pickled eggs
For the marinade - for one and a half glasses of water, take one and a half glasses of soy sauce and half a glass of mirin. If there is no mirin, you can replace it with dry white wine, adding sugar there. The recommended proportion is 2 parts of mirin part of sugar, but it seems to me too sweet, therefore it is better to take a little less sugar. From seasonings - a couple of cloves of garlic (chop), a tablespoon of fresh grated ginger (more is possible).
How to cook: mix all the ingredients of the marinade and bring to a boil. We put the boiled and peeled eggs in a container or jar, fill with marinade, let them cool, and then - for at least a couple of hours, and then more - in the refrigerator.
The longer they stand, the richer the taste, but you can eat it after three hours. But it is not recommended to leave it on the table for a long time - they say that botulism can develop (true or not, I don’t know, I am familiar with botulinum toxins only from one of the businesses, and even then in the idea of injections).
Pickled cheese
There are a lot of recipes, I like with honey and cognac. Moreover, it goes with any cheese with a not very pronounced sour taste, but a pronounced piquancy. If the cheese is dominated by nutty and sweetish notes, it's generally great.
Cut the cheese into cubes, fill it with marinade from a mixture of honey and cognac (one to one), and cardamom (to taste).
It is necessary to marinate here for two or three days, and then it turns out mmm... food of the gods! Especially if you use maasdam or a cheese similar to it. I don’t remember where I got this recipe, but I decided to try it not so long ago, everything seemed to be nonsense. But no, gorgeous!
The only thing is, alas, you can't eat such cheese for breakfast or lunch - especially if you get behind the wheel later, otherwise you never know! And children turn up their noses too. Because the taste of cognac in it, although not pronounced, is still there.
Considering the main cheese base and honey, it is very light - I will not say that it is more pronounced than in the "correct" rum baba (especially since the cheese does not absorb the marinade well if it is maasdam, for example, or its relative).
Enjoy your meal!