240 hrs 30 mins
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
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Units: US | Metric
- 1Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
- 2Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
- 3Reduce heat; simmer for 10 minutes.
- 4Remove from the heat; allow to cool to about room temperature.
- 5Strain the liquid and pour over the eggs, covering them completely.
- 6Seal and store in refrigerator for about ten days prior to consuming.
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Nutritional Facts for British Pub Pickled Eggs
Serving Size: 1 (1074 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 86.7
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 1.6 g
- Cholesterol 186.0 mg
- Sodium 77.4 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.7 g
- Sugars 0.5 g
- Protein 6.4 g