Pickled Eggs

PennyBy Penny    

September 6, 2015


6 eggs ( you can make more )

1/2 pint white vinegar

Tblspns pickling spice

You can use Sarsons white pickling vinegar

Chilli and ginger are optional spices


1Boil the eggs in cold water for at least 15 mins

2Pour out most of the water and run them under COLD running water to stop the cooking

3Tap the egg shell all the way round and leave in cold water

4Heat the vinegar and spices gently in a large pan. Tie the pickling spice in a muslin bag to make removal easier

5Shell the eggs and pack into sterilised jars

6Remove the spice bag from the vinegar ( if you've added pickling spice )

7Pour over the eggs .

8If you want spicier eggs you can leave the chilli and ginger in the vinegar

9Seal the jars and store in a cool dark place for at least 6 weeks