Pickled Eggs

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 12 hard-boiled egg
  • 2 pints/1 litre white vinegar
  • ½<


Shell the cooled eggs. Simmer the vinegar with bruised ginger, mustard seeds and peppercorns for 5 minutes, then strain and leave to cool. Arrange the eggs upright in a wide-mouthed preserving jar, and put the chillies on top. Cover with vinegar and seal tightly. Keep for 2–3 weeks before using.