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.
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how long do they last pickled?
Upto 12 months.
do the jars have to be packed tightly or can the eggs be a bit loose in the jars
They can be a bit loose. You’ll remove them one or two at a time and they’d be loose then!
I’ve never made pickle eggs….
Can I use jam jars or do I have to buy special jars?
Thank you.
As long as they have a plastic lining to the lid. Vinegar corrodes metal. However, you won’t get many eggs in a jam jar! You’re better off with something larger.
Hi Val love this site. My husband loves pickled eggs and wants me to do loads for him, could you tell me how long you have to keep them before he can be eat them.
thanks jenny
Give them about 3 weeks to allow the vinegar to permeate the eggs.
thank you for the reply i will put the end date on now and keep hubby away til then
Can you tell me if you use Malt vinegar, or white distilled
vinegar please.
You can use either. White distilled tends to “look better” with the eggs in it.