Pickled Eggs

How to make Pickled Eggs.

Ingredients: Makes 12

  • 12 medium eggs
  • 750ml (1 1⁄2 pints) distilled vinegar
  • 2 large mild chillies, sliced lengthways
  • 2 large shallots, sliced
  • 25g piece root ginger, sliced
  • 2 tbsp peppercorns

Method:

  1. Hard-boil the eggs for 6 minutes and take off the shell.
  2. Bring vinegar to a boil in a saucepan, add chilli, shallots, ginger and peppercorns, return to the boil and remove immediately from the heat.
  3. Allow to cool completely.
  4. Pack eggs into one large Kilner or screwtop jar or several smaller ones.
  5. Pour cooled spiced vinegar onto eggs to cover completely.
  6. Cover jar tightly and store for 4 weeks or longer before use.
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