Max Halley

Pickled Eggs

Preparation info
    • Difficulty

      Easy

Appears in
Max’s Sandwich Book
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

Ever since we were introduced, as children, to the joys of a pickled egg in a bag of crisps (and latterly a pint of cider) at the Seymour Arms we’ve been hooked!

Ingredients

  • 6 medium eggs (slightly older eggs are better here as fresh eggs are a devil to peel)
  • 200 ml malt vinegar

Method

If you have a dishwasher, place your jar(s) and lid(s) in the machine (not attached to one another) and run on the hottest cycle you have. You can also bring a large pan of water to the boil and submerge the jars and their lids for a full minute in the boiling water. Do not try and dry the jars, simply place on a wire rack upside down to cool on their own.

Cover the eggs with cold water