Pickled Eggs

PennyAuthorPenny
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Yields1 Serving

 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

1

Boil the eggs in cold water for at least 15 mins

2
3
4

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

5
6
7
8

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

9
10
11
12

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

13
14
15
16

Shell the eggs and pack into sterilised jars

17
18
19
20

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

21
22
23
24

Pour over the eggs .

25
26
27

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

28
29
30
31

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

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Ingredients

 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

Directions

1

Boil the eggs in cold water for at least 15 mins

2
3
4

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

5
6
7
8

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

9
10
11
12

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

13
14
15
16

Shell the eggs and pack into sterilised jars

17
18
19
20

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

21
22
23
24

Pour over the eggs .

25
26
27

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

28
29
30
31

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

Pickled Eggs