Ingredients
Eggs
- 12 - 16 large free range eggs (depends on the jar)
Pickling Liquid
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 Tbsp pickling spice (supermarket)
Additives
- 1 garlic clove, crushed
- 1 bay leaf
Instructions
Preparation
- Place eggs in a saucepan, cover with cold water.
- Bring the water to the boil and remove from the heat.
- Cover the pan with a lid and allow to stand for 10 -12 minutes.
- Remove , cool and peel. (If you have asbestos hands and trouble peeling eggs cleanly, better to drain off the hot water, replace with cold and peel the eggs while warm and wet.)
Pickling Liquid
- In a medium saucepan over medium heat, mix together the water, vinegar and pickling spice. Bring to the boil.
- Once boiling, mix in the garlic and bay leaf and remove from heat.
Assembly
- Transfer the eggs to a 'sterilized container' or large clean glass jar that has been through the dishwasher... or hot washed and swilled with half a shot of vodka...
- Fill the container/ jar with the hot vinegar mixture, ensuring all the allspice berries and peppercorns et cetera make it into the jar, if some of the liquid doesn't fit, no big deal as long as the eggs are covered.
- THE HARD PART - seal and refrigerate for 8 - 10 days before serving.
Notes
- If you like pickles, that being things generally stored in vinegar, these are great. I first encountered these in an English Pub where they are a popular side to a 'cold' beer.
- One or two of these make for great midnight munchies, drinking snacks, you can slice them for use in salad.
- If you have chickens and frequently overload on eggs, or are going away and realize you fridge is full of eggs, these are a great thing to make, as long as the eggs are below the vinegar tide they keep for months... mine don't get that chance, but I have lost a canister up the back of the fridge before and they just get better as they go.
- I keep mine in tall glass clamped canisters in the fridge door with my lupini beans and other oddities, ready for savoury snacks anytime.
- You can always add food colouring to the vinegar, plain for the plain pickled, pink for the ones with added red onion rings, green for the ones with jalapeno peppers... Easter eggs with bite!