LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 12
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Pickled Eggs 12
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Pickled Eggs
600 ml white wine vinegar, or cider or malt vinegar
6 cloves garlic, skinned
25 g pickling spice
1 small piece orange zest
1 blade mace
6 eggs, hard boiled and shelled
Put all the ingredients except the eggs, in a heavy-based saucepan.
Bring to the boil, then reduce the heat, cover and simmer gently
for 10 minutes. Leave to cool, then strain some of the spiced
vinegar into a large wide-mouthed jar. Put in the eggs and top up
the jar with more spiced vinegar. Cover with airtight and
vinegar-proof tops and leave for 6 weeks before using to mature.
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