How to Pickle Eggs
Really easy recipe to make a great healthy snack
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
Recipe Tip:
Add spices like chilli flakes, turmeric, curry powder, mustard seeds or fennel seeds to flavour and colour your pickled eggs.