I get about nine or ten eggs a day from my small flock of chickens which I keep on my allotment. Fresh eggs from free-range hens have lovely golden yolks and are ideal for making pickled eggs.
The Art of Pickling
There’s nothing quite like making the most of in-season fruit and veg by turning it into a wide range of chutneys, jams and preserves, and yet for many of us, the art of pickling can seem like something of a mystery. Luckily, with a bit of time and effort and the right kit, preserving nature’s bounty couldn’t be easier.
Storage and Expiration
If stored correctly in properly sterilised jars in a cool, dark place out of direct sunlight, your pickles could last for up to a year if left unopened. Check the individual recipes for any exceptions. Once you’ve cracked open a jar, make sure to refrigerate and eat within approximately 8-12 weeks (though I’d be surprised if it’s not gobbled up sooner!).
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
How to Pickle Eggs
Ingredients
- 6 large eggs
- 400 ml white wine vinegar
- 100 g caster sugar
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- ½ tablespoon salt
- 2 bay leaves
Instructions
- Put the vinegar, sugar, salt, bay leaves and spices in a small pan with 150ml water and heat for a few minutes until the sugar dissolves. See the tip below about adding other flavours and spices. Remove from the heat and allow to cool while you cook the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 minutes. Once the timer goes off immediately plunge the eggs into ice-cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Notes
You may also like one of my other recipes …
