Wicklewood’s Pickled Eggs

I love the tangy taste of pickled eggs, unfortunately I can no longer eat malt vinegar, and spirit vinegar is never as good. However, I found it’s the lemon zest in the vinegar that makes these eggs taste like they’ve been pickled in malt…You can use any pickling spice combination, but I prefer to use my own #438665 as it gives me the taste I remember of traditional pickled eggs.

• Ready In: 5 mins
• Yields: 6 eggs

Ingredients

• 6  fresh free range eggs, cold hard boiled
• 1⁄2  a lemon, zest of
•  white vinegar, enough to cover eggs approx. 1/2 pint
• 1  tablespoon  whole mixed pickling spice

Directions

1. Peel and rinse eggs.
2. Arrange in a sealable storage jar (such as a Kilner Jar).
3. Add zest and spices and cover completely with vinegar.
4. Wait a week then serve with salads or fish and chips.