I have to prepare a load of eggs for pickling. This is something that I tend to make year in year out. I am not keen on them but OH loves them. With a little time, patience and attention you can quite easily make a success of them.
3/4 pint of vinegar I use white spirit vinegar or wine vinegar
1/2 teaspoon of salt
1 teaspoon of black peppercorns
1 teaspoon of allspice berries
1/2 oz fresh root ginger peeled and cut into matchsticks
12 small eggs
sprigs of fresh herbs eg thyme parsley tarragon (optional)
Choose either malt, distilled, red or white wine vinegar to give different flavours and colour effects. Use a wide neck jar - this is important as it makes it easier to get the eggs into as well as out of the jar.
Pour the vinegar into a saucepan. Add the salt, peppercorns, allspice and ginger and bring to the boil. Simmer for two minutes and then leave to cool.
Meanwhile hard boil the eggs for at least 10 minutes then place them immediately into a bowl of cold water until cool. Do this as quickly as possible otherwise this will leave a black ring around the egg yolk and spoil the look of the preserve, although not the taste. When cold carefully peel the shell from the egg. I normally take a small strip off all the way round the cicumference of the egg shell i.e. in the middle of the egg and once all the way round this should enable you to slip the relevant halves off the egg without sticking to the egg white and leaving lumps missing.
Place the eggs into prepared sterilised jars leaving enough space for the vinegar to completely cover all the eggs. Pieces of egg not in contact with the vinegar will remain white and therefore give a mottled appearance.
Pour in the cold spiced vinegar to cover all of the eggs. The spices may be added to the jar for a spicier taste or they may be strained off. Sprigs of fresh herb may also be added to the jar to give a herb flavour and an attractive appearance. Seal with air tight vinegar proof covers.
Makes about 2lb i.e. 12 pickled eggs.