PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
ENGLISH PUB STYLE PICKLED EGGS
These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!
Provided by Sharon123
Categories European
Time 20m
Yield 1 quart jar
Number Of Ingredients 5
Steps:
- Pack eggs into 1 quart widemouthed jar.
- Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
- Add remaining ingredients to jar and ladle hot vinegar over eggs.
- Cap tightly.
- Let cool, then refrigerate at least 3 days before serving.
- Can be refrigerated up to 2 weeks.
Nutrition Facts : Calories 994.6, Fat 63.7, SaturatedFat 19.6, Cholesterol 2544, Sodium 751.2, Carbohydrate 7, Sugar 6.9, Protein 75.5
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- Boil the eggs and peel. Allow to cool. (see notes for egg boiling tips and link to my article on how to boil perfect peeling eggs).
- In a medium saucepan on the stove, heat over medium heat vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved, then remove immediately from the heat to cool.
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