Pickled Eggs

This recipe is rather more sophisticated than your absolutely basic pickle and comes from an English expatriate who introduced pickled eggs to California in the Whale & Ale Pub Restaurant in San Pedro. An unlikely initiative, admittedly, but he says the locals lap them up and they stimulate thirst and, therefore, increased beer consumption.

Ingredients

  • 12 large eggs
  • 4 garlic cloves, chopped
  • 1 tbsp chilli flakes
  • 2 tsp mustard seeds
  • 1 tsp celery seeds
  • 600 ml/ 1 pt champagne vinegar
  • 300 ml/ ½ pt malt vinegar
  • 2 tsp caster sugar
  • 2 tsp salt

Method

Hard-boil the eggs by cooking them for 8 minutes and cool in ice-cold water, then shell.

Pack into a sterilized 1.75-litre/ 3-pint jar. Sprinkle over the chopped garlic, chilli flakes, mustard seeds and celery seeds.

Put the champagne vinegar and malt vinegar in a pan with the caster sugar and salt. Add 450 ml/ ¾ pt of water and bring to the boil. Immediately pour over the eggs.

When cool, put on the lid and refrigerate for at least a week before eating.

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