Pickled eggs
By Anna Glover
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
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Prep:5 mins
Cook:15 mins
plus pickling - Serves 6
- Easy
Nutrition per serving
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kcal 102
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fat 6g
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saturates 2g
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carbs 2g
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sugars 2g
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fibre 0.1g
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protein 9g
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salt 0.36g
Ingredients
- 400ml white wine vinegar
- 100g caster sugar
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 6 large eggs
Tip
Add spicesAdd spices like chilli flakes, turmeric, curry powder, mustard seeds or fennel seeds to flavour and colour your pickled eggs. You can add chopped beetroot to the mixture to pickle them pink. Strain the pickling liquor before adding to the jar for these.
Method
Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil 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 mins. 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.
