The Foodies Forum

Nannyp · Posted: Sat Mar 22, 2008 10:12 pm Post subject: Pickled Eggs

Beetroot pickled eggs

Ingredients
6 hard-boiled eggs (see our section on how to boil an egg)
1 cup of cider vinegar
1 cup of beetroot juice (from jar of beetroots)
1/3 of a cup of brown sugar
¼ of a cup of chopped onion
3 whole cloves
Method
Once the boiled eggs have been peeled and cooled, place them in a large jar that has been washed in very hot water.
Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
Reduce the heat to a simmer and cook gently for 10 minutes.
Remove the pan from the heat and allow the liquid to cool.
Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid.
Store in the refrigerator for a minimum of two days before using.

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NannyP's Hens

Nannyp · Posted: Sat Mar 22, 2008 10:15 pm Post subject:

British pub pickled eggs
Ingredients
12 hard-boiled eggs (see our section on how to boil an egg)
4 cups of malt vinegar
1 finely chopped chilli pepper
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp of allspice
Method
Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
Remove from the heat and allow to cool to about room temperature.
Strain the liquid and pour over the eggs covering them completely.
Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.
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NannyP's Hens

Nannyp · Posted: Sat Mar 22, 2008 10:16 pm Post subject:

Pickled eggs with ginger

Ingredients
16 hard-boiled eggs (see our section on how to boil an egg)
2 pints (1.1 l) of vinegar (malt or cider)
½ oz (15g) of ginger
½ oz (15g) of black pepper
½ oz (15g) of allspice
Method
Whilst the cooked boiled eggs are cooling, prepare the pickling liquid.
Place all of the ingredients into a medium sized saucepan, stir them together and heat to boiling.
Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for 10 minutes.
Remove from the heat and leave to cool to room temperature.
Meanwhile, place the peeled hard-boiled eggs into a very clean large jar.
Once the pickling solution has cooled, pour it over the eggs in the jar and seal the jar tightly with the lid.
Store the jar in a cool and dark cupboard for at least a month. The eggs will be ready to eat after this time.
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NannyP's Hens

Nannyp · Posted: Fri Mar 28, 2008 12:21 pm Post subject: Re: Pickled Eggs