Caroline Conran

Pickled eggs

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

This is excellent with salad, or served as an appetizer with celery salt.

Ingredients

  • 16 eggs
  • 1.2 litres (2 pints) malt vinegar, preferably spiced

Method

The eggs should be about one week old. Hardboil them for 12-15 minutes, cool in cold water, peel them and put them into sterile jars.

Pour on the spiced vinegar, add peppercorns and chilli and cover. Keep for 10 days, when the eggs will be ready to eat.

Spiced vinegar

Heat the vinegar with the spices in a covered basin standing over a pan of