Name: Pickled Eggs Recipe: How To Make Pickled Eggs - Australian Eggs
Total time: 15 min
Yield: 6
Ingredients: 12 eggs; 1 ½ cups vinegar; 1 ½ cups water; 1 tbsp mixed pickle spices (mustard seeds, pink peppercorn, allspice, cloves); 1 clove garlic; 1 bay leaf

Pickled Eggs

Preparation time 15 mins
Serves 6 people
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Publication 25 March 2020
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Call them what you will... odd-looking, old-fashioned, but downright delectable. Pickled eggs are simple to prep and even simpler to devour.

A traditional deli-snack and appetiser all around the world, pickled eggs are perfect for when you're craving a little something salty.

Of course, eggs are great vehicles for your favourite flavour bombs. When pickling your eggs, you could add whatever spice mix you like. (The below is just a suggestion.)

So, ready to master the classic art of how to pickle eggs?

Ingredients

12 eggs
1 ½ cups vinegar
1 ½ cups water
1 tbsp mixed pickle spices (mustard seeds, pink peppercorn, allspice, cloves)
1 clove garlic
1 bay leaf

Method

Place eggs into a saucepan and cover with cold water. Bring water to the boil and simmer for 4 minutes.
Drain off the hot water and refresh the eggs under running cold water. Peel eggs and place into a sterilised pickle jar.
In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil.
Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue.