Pickled Eggs – Pickled Eggs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 egg (s), hard-boiled, peeled
- 3 cups vinegar (malt vinegar)
- 1 cup water
- 2 tablespoon mustard
- 1 large onion (s)
- 1 red pepper (s)
- 1 teaspoon salt
- 1 tablespoon sugar
- some pepper-grains
Print Recipe
Pin Recipe Instructions
- Vinegar (I always use the brown one, but if you prefer the white eggs later, you can also use the clear one) and water, add the onions, the chopped peppers and the remaining ingredients and simmer, then let them cool.
- Peel the eggs, place them in a large glass and pour the liquid over them. Close the jar well and let it stand for a few days. Using the brown vinegar will turn the eggs brown, which is a sign that they are good.
- Here in England you can buy Pickled Eggs as a snack in almost every pub (= public house) and it tastes divine with a beer. It tastes best at home with a slice of rye bread and lots of butter.
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