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Pickled Eggs

FiveEuroFood's picture
A British institution, this pungent snack can often be found in giant jars, perched on the end of the bar in English pubs. While not everyone's favourite, there are plenty of people around who do appreciate this vinegary lump of deliciousness - this one's for you!
Ingredients
  Eggs 12
  Vinegar 1 Liter
  Caster sugar 2 Tablespoon
  Salt 2 Teaspoon
  Black peppercorns 2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
Directions

MAKING
1. In a large pot, bring cold water to a boil with the eggs in it. Boil them for 10 minutes.
2. In a bowl of cold water, transfer the cooked eggs and run cold water into the bowl to help them cool down.
3. Carefully peel the eggs and set aside while you thoroughly wash the pickling jar, including the seal.
4. Place the eggs carefully into the bottom of the jar before adding in the sugar, salt, peppercorns and cayenne pepper.
5. Pour in the vinegar so the eggs are well covered and seal the jar.
6. Swirl the jar around gently to help dissolve the sugar and properly dissipate the peppercorns and cayenne pepper.
7. Store in a cool, dark place for about a month before enjoying. The minimum time needed to pickle them and develop the best flavors is usually at least 2 weeks.
8. If you prefer, store the jar in the refrigerator – regardless of your pickling method.

SERVING
9. Serve the pickled eggs as an appetizer or with drinks.

TIPS
Always use a clean spoon to remove the eggs from the jar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
English
Course: 
Appetizer
Taste: 
Sour
Method: 
Pickling
Ingredient: 
Egg
Cook Time: 
20 Minutes
Servings: 
12

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