Pickled Egg
Cuisines
Cooking Instructions
Cooking: 18 minutes
Notes:
Using distilled white vinegar provides the classic, sharp base needed for traditional pub-style pickled eggs.
A blend of peppercorns, pickling spice, sea salt, and crushed red pepper flakes infuses the brine with a wonderful aromatic warmth and subtle heat.
Invert the sealed pickling jar once after filling to distribute the spices evenly throughout the vinegar and eggs.
Allow the pickled eggs to mature in the refrigerator for eight to ten days before consuming so the flavours can fully develop and permeate the eggs.
Boil Eggs
Place eggs in a large pot of water, bring to a boil, then remove from heat and let them stand in the hot water for 15 minutes before cooling thoroughly in cold water.
Peel and Prick
Peel the cooled hard-boiled eggs carefully and pierce each egg lightly with a toothpick to help the pickling liquid absorb.
Prepare Brine
Measure distilled white vinegar into a container, then stir in sea salt, peppercorns, pickling spice, and crushed red pepper flakes until mixed.
Jar and Pour
Place the prepared eggs into a clean pickling jar, pour the spiced vinegar mixture over them until completely covered, and seal the lid tightly.
Marinate
Turn the jar upside down once to distribute the spices, then store in the refrigerator for 8 to 10 days before serving.
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Ingredients
| Eggs | 24 |
| Distilled White Vinegar | 1000 ml |
| Sea Salt | 15 g |
| Peppercorns | 1 tbsp |
| Pickling Spice | 2 tbsp |
| Crushed Red Pepper Flakes | 1 tbsp |
