Old-fashioned pickled eggs

Ok, so you may be thinking “WHAT”!!!!!! but I promise you these are delicious and a great way to preserve your excess eggs. (chicken owner or not!)

Here in good old Blighty they can often be found in our fish n chip shops but they’ve got nothing on these babies. Honest, once bitten twice smitten!

They look gorgeous as a gift and are scrumptious for supper and also as Hors derves at a dinner party or family gathering.

Grab yourself:

4-6 whole cloves

1 cinnamon stick

480 ml (16 fl oz) white vinegar

2.5 ml (1/2 teaspoon) mustard

25 ml (1/2 teaspoon) salt

2.5 ml (1/2 teaspoon) pepper

6 hard-boiled eggs, peeled

How to:

Put the cloves and cinnamon stick in a saucepan with the vinegar and bring the mixture to the boil. Add the mustard, salt, and pepper. Simmer for 5 minutes.

Place the eggs in a jar with a wide mouth and a tight-fitting lid. Pour the hot vinegar mixture over to cover. Screw the lid on tightly and refrigerate for up to six months.

This is another recipe from my gorgeous book: beginners guide to chickens by Lee Faber.

 

♥