Pickled Eggs
Over a year ago
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Ingredients
- 6 eggs
- 600ml White Vinegar
- 25g pickling spice
- 1 bay leaf
Accompaniment
SponsoredOrigin Pinot Grigio Organic
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Description
For this you will need a wide-mouthed jar with a well fitting vinegar-proff lid
Method
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1
1. Put eggs into pan of cold water and bring to the boil and boil for 10-12 minutes according to the size of the eggs. Plunge them into cold water.
2. When cool remove shells and pack eggs loosely into jar.
3. Boil vinegar,spice and bay leaf for 10 minutes. Strain and allow to cool.
4. Pour over eggs in jar.
Cover with well-fitting vinegar-proof lid.
Leave for 3 to 4 weeks before eating.
Save the vinegar,it can be used for 2 or 3 batches of pickled eggs before going cloudy
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