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Catherine’s pickled eggs
Don't know what to do with a surplus of eggs?
Use up eggs lingering in the fridge with this pickled egg recipe from
Food’s
Catherine Jones
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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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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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.