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