On the recent
Essex Pub Ride pickled eggs featured significantly in our earnest discussions so I decided to have a go at pickling my own (eggs that is).
The picture below shows the results. I have only done half a dozen eggs, I didn’t have a big enough old jar for more.
I got the methodology off the interweb and invented my own recipe. The vinegar (which you boil, simmer for 10 minutes then cool) has a cinnamon stick, pepper corns, garlic, golden and maple syrup, sugar, chives and basil in it. I sieved the cooled liquor, and poured it over the eggs in the jar. I added fresh garlic cloves, the cinnamon stick and fresh basil and chives. The jar is now in the fridge maturing. I’m not sure how long I will leave it, a couple of weeks perhaps?