Pickled Eggs

Preparation info

  • Difficulty

    Easy

  • Makes

    3 dozen

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This recipe may also be used to make pickled onions.

Ingredients

  • 10 fl oz (300 ml) malt vinegar
  • 2 teaspoons cayenne pepper
  • 1 handful pickling spice
  • 1 dessertspoon black treacle
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 3 dozen hard-boiled eggs, shelled

Method

Boil all the ingredients except the eggs for 15 minutes. Allow the liquid to cool.

Place the eggs and the pickling liquid in a 1 lb (2.5 kg) sterilised jar. Turn upside down to mix well and leave for about 1 month before eating.