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).
- 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.