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Pickled Eggs

Makes 16


Pickled eggs that are just great with cheese or cold meat

  • 16 hard-boiled eggs
  • 2 pints (1140ml) vinegar
  • half an ounce (12g) black peppercorns
  • half an ounce (12g) allspice
  • half an ounce (12g) whole ginger

    Cooking Instructions:
    1. Remove eggshells and place eggs in a warmed wide-necked jar
    2. Boil the peppercorns, spice and ginger in the vinegar for 10 minutes; pour it, while boiling hot, over the eggs
    3. When cold, cover closely and store in a cool place

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000