Pickled eggs, you either love them or hate them! Personally I think they’re fantastic and they’re so easy to make at home! You can add beetroot juice to the vinegar to naturally dye your eggs. It makes a rather jazzy addition to the side of a kedgeree too! I’ve just gone standard here though.
- 5 large eggs
- Distilled malt vinegar
- A large clean jar
In a pan hard boil your eggs, I did mine for 5 minutes. At the same time, in a low oven, put in the jar to sterilise it ready for your eggs. Once the eggs are cooked, let them cool, take off their shells and stick them in the jar. Once the eggs are in the jar, top it off with the vinegar, stick on the lid and leave them. You can eat them next day or if not they should be good (unopened) for about a month. The longer you leave them the better they are!