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
- 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.
- 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.
- 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.
Thanks for sharing th elove Gavin. I’m like you, going crazy in the burbs with greening, closed loop energy and nutrient cycling, and being a Melbournite, also being a proper food wanker. I’m a no longer practicing naturopath; I then decided to combine passion with work, now I’m a horticulturist, and part of a very gastronomic crowd. It has thusfar been a wonderful journey, from looking at health from the treatment end, to growing ones onwn food for preventative health, and being able to share delicious top quality food with friends. I’m doing olives right now, jalapenos, making pear icecream and pear preserves, reengineering a wicking bed ( a eucalyptus root found a tiny breach, now it’s a big one. lesson here.), finishing shed green roof, harvesting jerusalem artichokes, and will redesign the grey water remediation system. That’s May’s jobs. Us green peoples!!Go you goodthing
Nice one Amanda. Sounds very busy around your place. Go you green thing!