Use up eggs lingering in the fridge with this pickled egg recipe from Food’s Catherine Jones
- Free range eggs 6
- Malt vinegar 500ml
- Pickling spice 1tsp
- Bay leaves 2
- Chilli 1, small red
- Kilner jar 3/4 litre
- Put the eggs in a pan and cover with water. Bring to the boil then simmer for around 10 minutes.
- Take off the heat, drain and plunge the eggs into cold water.
- Once cooled, carefully peel them (It helps if you use older eggs rather than fresh ones).
- Put the eggs in a large kilner jar, add the spices, bay leaves and chilli, then cover with malt vinegar.
- Seal the jar and store for about a week before eating – if you can wait that long. It’s as simple as that.
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You will need
- Free range eggs 6
- Malt vinegar 500ml
- Pickling spice 1tsp
- Bay leaves 2
- Chilli 1, small red
- Kilner jar 3/4 litre
Method
- Put the eggs in a pan and cover with water. Bring to the boil then simmer for around 10 minutes.
- Take off the heat, drain and plunge the eggs into cold water.
- Once cooled, carefully peel them (It helps if you use older eggs rather than fresh ones).
- Put the eggs in a large kilner jar, add the spices, bay leaves and chilli, then cover with malt vinegar.
- Seal the jar and store for about a week before eating – if you can wait that long. It’s as simple as that.
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