Sharing my Pickled Eggs

We can't do 'Pickled Onions' and not do 'Pickled Eggs'. I'm using the same 'Sarsons' recipe for as I did for the onions, except this time no crying.

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If you fancy pickling your food, I suggest starting with onions or eggs. I find they are two of the easiest to start with and perfect to your own pallet.

Sarsons Recipe

600ml x Sarsons malt vinegar

12 x Eggs

100g x Granulated Sugar

50 x Peppercorns

1tbsp x Corriander Seeds

1bsp x Mustard Seeds

Method

Boil twelve eggs for about 8 minutes place into cold ice water. Leave for 15 minutes.

Meanwhile pour the vinegar and sugar into a large saucepan with the peppercorns, mustard seeds and bay leaves. Put the lid on the pan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.


Peel your eggs than pack the into sterilised Jars then use a jug to pour over the vinegar, including the mustard, peppercorns and bay, completely covering the eggs. Seal and allow to mature for 6 weeks.

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