Pickled Eggs

    (83)
    30 mins

    I made these when I had my pub, and they were always a hit. I made them in large batches because of the standing time, but have scaled the recipe for home use.


    79 people made this

    Ingredients
    Serves: 12 

    • 12 large eggs
    • 375 ml (1 1/2 cups) distilled cider vinegar
    • 375 ml (1 1/2 cups) water
    • 1 tablespoon pickling spice
    • 1 clove garlic, crushed
    • 1 bay leaf

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place eggs in a saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
    2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to the boil and mix in the garlic and bay leaf. Remove from heat.
    3. Transfer the eggs to sterilised containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

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    Reviews and ratings
    Global ratings:
    (83)

    Reviews in English (73)

    0

    Eggs are dairy food, they are not "Vegan"  -  06 Nov 2012

    by
    567

    I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain distilled, which made the eggs a nice light "tea" color. I also added about 2 teaspoons of salt and about 1/4 cup of sugar. Next time I'm going to increase the sugar to about 1/2 cup, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)!  -  19 Mar 2006  (Review from Allrecipes US | Canada)

    by
    208

    Rave reviews from the Tudor feast I did this for, for 60 people. As I forgot to pick up the Pickling spices at Penseys, I made up my own using the same usual ingredients. Packed it in a huge mason jar, sealed it and left in the cold garage for a week. And because I am lazy, I used the minced garlic in a jar (the wet stuff from the produce section) Worked excellent! I will definitely use this recipe again!  -  11 Jan 2004  (Review from Allrecipes US | Canada)

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