Pickled Eggs

Method

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1. Put the eggs in a pan of cold water, bring to a boil and cook for 10 minutes. Drain and cool in cold water, then peel.

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2. Put the vinegar, water, sugar, salt, pickling spice and peppercorns in a pan and bring to a boil, stirring until the sugar dissolves. Simmer 5 minutes and cool for 10 minutes.

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3. Pack the peeled eggs into a large sterilised jar with the chilli and garlic.

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4. Pour the warm pickling liquid over the eggs so they are completely covered, and seal.

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5. Cool, then refrigerate and leave to pickle for at least 1 week before eating.

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Chef’s Tips

• Use eggs a week or two old. They peel much more easily.
• Keep the eggs completely covered by the liquid.
• Wait the week. The flavour reaches the middle only slowly.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A pint of bitter
• A ploughman's lunch
• Chips

Storage & Reheating

Refrigerate in the jar up to 3 months. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.