English Pickled Eggs


12 Eggs
900ml (1½ pints) Malt vinegar
2 tsp Allspice
3 Cinnamon sticks
10 Whole cloves
10 Peppercorns
1 Chilli pepper, finely chopped


Place the eggs in a saucepan of cold water, add a teaspoon of vinegar and bring gently to a boil.
Continue to boil for 10 minutes.
Remove from the heat and place in a bowl of cold water.
When cool, remove the shells and place in a large glass jar.
Heat the vinegar and the spices in a double boiler.
Remove from the heat as soon as the mixture comes to a boil.
Allow the mixture to stand for at least two hours and then pour over the eggs and seal the jars.
Store for at least 2 weeks before eating.

Great with Sausage and Chips.

Servings: 6
Recipe Difficulty: Easy
Preparation Time: 25 Min.
Cooking Time: 15 Min.
Country: UK