British Pub Pickled Eggs - cooking recipe

Ingredients
    12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
    4 cups malt vinegar (no substitutions for authentic pub flavor)
    1 hot pepper, minced
    10 black peppercorns
    10 whole cloves
    3 cinnamon sticks
    2 teaspoons allspice
Preparation
    Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
    Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
    Reduce heat; simmer for 10 minutes.
    Remove from the heat; allow to cool to about room temperature.
    Strain the liquid and pour over the eggs, covering them completely.
    Seal and store in refrigerator for about ten days prior to consuming.

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