Pickled Eggs

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 12 hard-boiled egg
  • 2 pints/1 litre white vinegar
  • ½ oz/15g root ginger
  • ½ oz/15g mustard seeds
  • ½ oz/15g white peppercorns
  • 2 chillies

Method

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.

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