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Pickled eggs

Pickled eggs

Pickled eggs




5 mins


30 mins

Average: 3.7 (3 votes)


  • 10 large British Lion eggs, hard boiled
  • 750ml (1 1⁄2 pints) vinegar
  • 25g (1oz) pickling spice
  • 1 blade of mace


  1. Simmer vinegar and spices together for 30 minutes. Allow to cool.
  2. Shell the eggs and pack them into screw top jars.
  3. Strain cooked vinegar onto the eggs to cover completely.
  4. Cover jar tightly and store for 4 weeks or longer before use.
  5. Pickled eggs can be served with bread and cheese as a snack or to add variety to a hors d’oeuvre selection.

Cook's Tip:
Spice up your pickle with 25g of pickling spice, dried or fresh chillies or a small piece of bruised root ginger.
The gallon jars in which sauces are sold are useful containers in which to pickle eggs.