British Pub Pickled Eggs
Ready In: 240 hrs 30 mins
Yields: 12 eggs
Ingredients
- 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
Directions
- 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.
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