Pickled Eggs Recipe | BBC Good Food

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• Pickled eggs

Pickled eggs

• Anna Glover

Save recipeServes 6EasyPrep: 5 minsCook: 15 minsplus picklingA star rating of 4.7 out of 5.15 ratingsRateloading...

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

Dairy-freeGluten-freeNut-freeVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Pickled onions

A star rating of 4.6 out of 5.27 ratings

Preserved shallots in malt vinegar make a classic condiment that will never get old. Beautiful with cheese and cold meats

Pickled golden beetroot

A star rating of 4.7 out of 5.3 ratings

This light pickle is sweet, delicious and perfect with cold cuts and punchy British cheeses

Pickled cucumbers with dill & spice

A star rating of 4.8 out of 5.23 ratings

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

Ingredients

Nutrition

• 400ml white wine vinegar
• 100g caster sugar
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 6 large eggs

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Nutrition: Per egg

• kcal102
• fat6g
• saturates2g
• carbs2g
• sugars2glow
• fibre0.1g
• protein9ghigh
• salt0.36g

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Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

RECIPE TIPS

ADD SPICES

Add spices like chilli flakes, turmeric, curry powder, mustard seeds or fennel seeds to flavour and colour your pickled eggs. You can add chopped beetroot to the mixture to pickle them pink. Strain the pickling liquor before adding to the jar for these. Ad

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A star rating of 4.7 out of 5.15 ratingsAdAd

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