* Percent Daily Values are based on a 2000 calorie diet.
Homemade pickled eggs
The perfect picnic snack.
Prep Time15 minutesmins
Pickling time:7 daysd
Total Time7 daysd15 minutesmins
Course: Snack
Cuisine: British
Servings: 12eggs
Calories: 71kcal
Author: Max Halley
Equipment
Saucepan
kilner jar
Ingredients
12medium free-range eggsat room temperature
2sprigs of thyme
2bay leaves
A few whole black peppercorns
500mldistilled vinegar
Method
Bring a saucepan of water to the boil. Gently spoon the eggs into the pan and simmer for exactly seven minutes before running the pan under the cold tap until the eggs are cool enough to handle.
Peel off the shells and pack the eggs into a sterilised Kilner (Mason) jar or similar container (you’ll want something that’s airtight and big enough to hold all the eggs snugly). Add the thyme, bay leaves and peppercorns, then pour in enough vinegar to completely cover the eggs.
Seal the container and leave the eggs to mature for at least a week, before popping one in a bag of crisps and seeing what happens. Remember, never put your fingers in the pickle jar! Use a spoon to retrieve your beautiful friends.