Prep 30 mins
Cook 240 hrs
Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com
- 12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
- 4 cups malt vinegar (no substitutions for authentic pub flavor)
- 1 hot pepper, minced
- 10 black peppercorns
- 10 whole cloves
- 3 cinnamon sticks
- 2 teaspoons allspice
- Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
- Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
- Reduce heat; simmer for 10 minutes.
- Remove from the heat; allow to cool to about room temperature.
- Strain the liquid and pour over the eggs, covering them completely.
- Seal and store in refrigerator for about ten days prior to consuming.