Wicklewood’s Pickled Eggs |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 15 |
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I love the tangy taste of pickled eggs, unfortunately I can no longer eat malt vinegar, and spirit vinegar is never as good. However, I found it’s the lemon zest in the vinegar that makes these eggs taste like they’ve been pickled in malt…You can use any pickling spice combination, but I prefer to use my own #438665 as it gives me the taste I remember of traditional pickled eggs. Ingredients:
6 fresh free range eggs, cold hard boiled |
1/2 a lemon, zest of |
white vinegar, enough to cover eggs approx. 1/2 pint |
1 tablespoon whole mixed pickling spice |
Directions:
1. Peel and rinse eggs.
2. Arrange in a sealable storage jar (such as a Kilner Jar).
3. Add zest and spices and cover completely with vinegar.
4. Wait a week then serve with salads or fish and chips.
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