Pickled Eggs Anyone?

Maybe you have you a surplus of eggs from your own chickens or you just love pickled eggs.   The pickling of eggs is yet another way to store surplus produce and is a relished, tasty snack.

Pickled Egg Recipe  (by eggrecipes.co.uk)

Pickled eggs can be served with bread and cheese, salads, cooked meats, smoked fish or are very popular as a choice of snack.

Ingredients:

• 12 medium British Lion eggs
• 750ml distilled vinegar or white wine cider vinegar (for a less dominant flavour)
• 2 large mild chillies, sliced lengthways
• 2 large shallots, sliced
• 25g piece root ginger, sliced
• 2 tbsp. Szechuan or black peppercorns

Method

1. Hard boil the eggs for 6 minutes and 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.  Allow to cool completely.
3. Pack eggs into one large Kilner or screw top jar or several smaller ones.  Pour cooled spiced vinegar onto eggs to cover completely.
4. Cover jar tightly and store for 4 weeks or longer before use.

Cook's Tips

For a traditional pickled egg, use 25g pickled spice and a blade of mace, simmered in the vinegar for 30 minutes, strained and cooled.

Here at Wares, we sell a range of pickling jars and our most popular jar for our customers to store their pickled eggs is the half gallon pickle jar, click here.