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.
Hard-boil the eggs by cooking them for 8 minutes and cool in ice-cold water, then shell.
Pack into a sterilized
Put the champagne vinegar and malt vinegar in a pan with the caster sugar and salt. Add
When cool, put on the lid and refrigerate for at least a week before eating.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.