Pickled eggs are a great snack and a great way to preserve your eggs. Here's how to make them.
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Category
Snack
Servings
10
Prep time
10 minutes
Cook time
10 minutes
Pickled eggs are a great snack and a great way to preserve your eggs. Here's how to make them.
Ingredients
- 10 eggs
- 200ml (about 6.8 fl oz) white vinegar
- 200ml (about 6.8 fl oz) malt vinegar
- 200ml (about 6.8 fl oz) water
- 100g (about 3.5 oz) sugar
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tsp salt
Directions
Begin by boiling your eggs for 8 minutes. After boiling, immediately plunge them into ice-cold water for 5 minutes. This will stop the cooking process and make peeling easier.
- While the eggs are cooling, combine the white vinegar, malt vinegar, water, sugar, bay leaves, black peppercorns, and salt in a medium-sized pot. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved.
- Once the eggs are cool, gently peel them and place them in a clean and sterilised jar.
- Pour the warm pickling liquid over the peeled eggs, ensuring they are fully submerged. Seal the jar and leave it to cool to room temperature.
- After the jar has cooled, refrigerate it. It's best to leave the eggs to pickle for at least overnight, but the longer they sit, the more flavorful they will become.
- Once opened, consume the pickled eggs within one week for the best quality and safety.
