Pickled Eggs
Although we sell our extra eggs to friends and colleagues, there always comes a time, usually during the summer holiday season, when we have more eggs than we can eat or sell. That's when the pickling starts.
Pickled eggs are easy to produce and taste fabulous - a great accompaniment to salads, cold meat, and fish and chips, or slice for a roll or sandwich.
Ingredients
- Eggs (not too fresh)
- Vinegar (see below for details)
- Blackpeppercorns
- Flaked chillies (optional)
Instructions
- Hard boil the eggs in plenty of water - boil for at least 10 minutes to ensure they are completely set. While the eggs are boiling prepare your jars by washing them in very hot water and rinsing well. Check the rubber seals on the jars for signs of wear - if they aren't in good order get some new ones.
- Meanwhile prepare the vinegar - you can use any vinegar but the flavour of your finished eggs will reflect the type of vinegar you use. Standard malt vinegar will be harsher than clear vinegar, while white wine or cider vinegar will give a more rounded flavour. Experiment to find what suits your taste and by all means mix vinegars.
You'll need about 1 litre of vinegar for each dozen eggs. Put it in a saucepan with a sprinkling or peppercorns and chillies if desired, bring to the boil and simmer for a minute or two. - Once the eggs are cooked cover them in cold water and leave to cool. Once cool shell and pack into your jars. Some people like to add whole chillies at this stage - if you prefer a bit of a bite then do likewise.
- Sieve the vinegar and pour into the jars covering the eggs completely. Seal the jars well, and store for at least a month before eating. In a cool, dark place they will store well for over 6 months.