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Eggs; Pickled Recipe
An ideal picnic treat, or to serve as part of a simple buffet lunch. They must be made 4 weeks before needed.
- Suitable for Vegetarians
- Suitable for Vegans
For 18 Pickled Eggs:
18 hard-boiled Eggs, shelled
1.3 litres White Wine Vinegar
3 Green Chilis, de-seeded and chopped - now wash your hands
5cm/1 ins piece of Root Ginger, peeled and roughly chopped
3 teaspoons (15ml) Black Peppercorns, bruised
1 heaped teaspoon (7ml) Allspice Berries
1 teaspoon (5ml) Mustard Seeds, bruised
Equipment needed: a big glass jar, large enough to hold all the ingredients - sterilised. A pub might be able to save you one of these, or perhaps an old mayonnaise/tomato ketchup jar from a hotel.
Place the eggs in the sterilised jar.
In a non-reactive pan, so not aluminium, combine the vinegar, allspice berries, chilis, ginger, and mustard seeds.
Bring the mixture to the boil over a moderate heat.
Simmer this for 10 minutes.
Strain the flavoured vinegar over the eggs, discarding the solids - making sure they are completely covered.
Seal the jars and keep them for at least 4 weeks in a cool dark place - before using.