Pickled Eggs

If your son is anything like mine, you will have to hide these until they have matured!

Ingredients

Eggs , Large free range
12 each
Vinegar, Malt distilled
2pint
1 litre
Blade Mace
2 each

Method

Prep your jars - either remove sealing rubber ring - if using clip top jars - and place seals in boiling water. Place jar into warm oven to dry and sterilise
Prep your jars - either remove sealing rubber ring - if using clip top jars - and place seals in boiling water. Place jar into warm oven to dry and sterilise
Hard boil the eggs for around ten minutes, turning them gently in the first few minutes to centralise the yolks. Plunge into very cold water which helps to prevent a dark ring forming around the yolks
When cool, shell them and pack loosely into a large jar
When cool, shell them and pack loosely into a large jar
Cover with the spiced vinegar, adding 2 blades of mace and some more dried chillies and black peppercorns, if liked Seal the jar tightly and keep for three weeks before using Spiced vinegar Tie 6g ( approx 1 g each) cinnamon bark, whole cloves, blade mace, allspice and a few black peppercorns into a muslin bag and steep in 1 litre/2 pints of vinegar for a few weeks to flavour. A few dried chillies can be added for a hotter taste If needed in a hurry, heat a bowl over boiling water until warm, then remove and leave to cool before using It is also possible to buy ready spiced pickling vinegar but you will have no control over the flavour!

How long will it take to make?

Preparation time:
Cooking time:
Total time:
Soaking overnight
not included in total time

How much?

Makes approx. 1 large jar ( 2 litre/half gallon)

Look after it

Keep in a cool dark place away from sons!

What to put it in

Think chip shop - pickled eggs - what else but half gallon 2200g pickle jar
Pickles Pickles

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Eggs

Pickles recipe published by
Nutrition facts: 0 Calories