Pickled eggs served in a jar

Pickled eggs

Name: Pickled eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 400ml white wine vinegar; 100g caster sugar; 2 bay leaves; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 6 large eggs

Anna Glover

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Serves 6

Easy

Prep: 5 mins

Cook: 15 mins

plus pickling

A star rating of 4.7 out of 5.16 ratingsRate

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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

Dairy-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

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Nutrition: Per egg

kcal102
fat6g
saturates2g
carbs2g
sugars2g

low
fibre0.1g
protein9g

high
salt0.36g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

ADD SPICES

Add 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.

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A star rating of 4.7 out of 5.16 ratings

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