Pickled Eggs

Pickled eggs are a great accompaniment to a cheese and pickle board. They make a delicious snack or chop some up for a tasty egg salad sandwich, also ideal at picnics and barbecues.

Also a great way to use up surplus eggs. I bought a pack of 12 eggs reduced as their best before date was looming, so took the opportunity to pickle them.

I looked up pickled egg recipes and all the ones I found used equal parts water to vinegar. After 1 week in the fridge, we tried one to see how it tasted but to our dismay they were very bland, not much of a pickle taste at all. So I drained the liquid from the eggs and used just vinegar and spices this time, most recipes called for boiling the vinegar prior to pouring them over the eggs so that was what I did.

On asking my mum how she used to make pickled eggs, she used either white vinegar or pickling vinegar, cold with some mustard seeds and poured over the eggs, so I will be trying this next time...Let the pickled egg recipe debate begin 😜

Cider or malt vinegar can be substituted for the white vinegar for a different flavour, also I read by using a pickling spice without cloves will stop the vinegar from turning brown.

You can add various extras into the pickle mixture, try using slices of red onion or beetroot, some fresh dill or thyme. For a bit spicy heat, try adding a few slices of jalapeno or ginger

Ingredients

12 hard boiled eggs, cooled, peeled

400 ml vinegar

1/2 tbsp pickling spice
1/2 tbsp mustard seeds
1 tsp chilli flakes
1 bay leaf

1 tsp salt

Method

1.  Place peeled cold hard boiled eggs into a sterilised pickle jar. Add all other ingredients.

2.  In a small saucepan, bring to the vinegar to the boil.

3.  Remove from heat, cool slightly before pouring over eggs. Seal the jar and refrigerate for 7-10 days before serving.