Pickled Eggs

I had a request from Maggie, a regular reader who had talked to Kate, another reader and friend about my pickled eggs.  The first batch I ever made is long gone now, but you can see them top right in this photo.

When I have a glut of eggs and they are a few weeks old, this is how I preserve them so they last a bit longer.  They taste absolutely divine with a bread & butter cucumbers and a sharp cheddar cheese.

Here is how I make them.  I found the recipe in a very old pickling book from the library a couple of years ago (sorry, can’t remember the title of the book).

Pickled Eggs

• 12 hard boiled eggs, shelled and cooled
• 2.5 cups white wine vinegar
• 1 tablespoon pickling spice
• small piece of orange rind, about 5cm long
• 3 cloves garlic, peeled

1. Prepare the eggs.  Place the vinegar, pickling spice, orange rind and garlic in a saucepan.  Bring to boil, cover and simmer for 10 minutes.  Remove from heat and leave until mixture is completely cold.
2. Meanwhile, put eggs in clean, sterilised jars with a screw lid.  When the vinegar is cold, strain it over the eggs, making sure they are completely covered with liquid.
3. Screw the lids on tightly and store for at least 6 weeks to allow the flavour of the pickled eggs to develop.

Enjoy on their own or with cheese and pickled cucumber for an authentic Ploughman’s lunch.

I hope you get a chance to whip up a batch.  I really like them.