This traditional pub and chip shop delicacy is very easy to make for yourself. Obviously, you need a large wide-necked jar. A 0.75 litre or even 1.5 litre Kilner style jar is ideal as it can be re-sealed as you remove the eggs.
To decide on the quantity of vinegar that you need to heat, carefully fill a jar with shelled eggs. Fill with water and tip out into a measuring jug and add about 10 per cent.
Ingredients for Pickled Eggs:
- Hard boiled free-range eggs (best if they are at least 5 days old as, before that, they are difficult to peel)
- Hot Spiced Vinegar
Method for Pickled Eggs:
- Hard boil the eggs, cool slightly in cold water.
- Remove the shell and pack into clean, sterilized jars whilst still warm.
- Pour over hot spiced vinegar.
- Cover and label and store when cold.
Note: If you stir the eggs gently during the first few minutes of boiling, it helps to centralize the yolks.
Allow about 3 weeks before you start on the eggs to allow the vinegar to permeate.