British Pub Pickled Eggs Recipes

PICKLED EGGS - PUB STYLE

Pickled Eggs - Pub Style image

Authentic pub-style pickled eggs. 1.3k

Categories Chicken Eggs Pickles Cucumber

Time 4h

Yield 12

Number Of Ingredients 12

Ingredients

vinegar
sugar
onions
salt
pickling spices
eggs
vinegar
sugar
onions
salt
pickling spices
eggs

Steps:

Simmer all ingredients (but eggs) in sauce pan for 10 minutes. Put eggs in jar and cover with hot mixture. Refrigerate for several hours.

Nutrition Facts :

PICKLED EGGS

Pickled eggs image

Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them

Provided by Anna Glover

Categories Snack

Time 20m

Number Of Ingredients 6

Ingredients

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

Steps:

Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium

BRITISH PUB PICKLED EGGS

British Pub Pickled Eggs image

Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

Provided by Molly53

Categories European

Time P10DT30m

Yield 12 eggs

Number Of Ingredients 7

Ingredients

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

Steps:

Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.

Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5

ENGLISH PUB STYLE PICKLED EGGS

English Pub Style Pickled Eggs image

These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!

Provided by Sharon123

Categories European

Time 20m

Yield 1 quart jar

Number Of Ingredients 5

Ingredients

12 hard-boiled eggs, shelled
1 1/2 cups ginger and spice vinegar (Ginger and Spice Vinegar)
6 allspice berries
2 bay leaves
1 teaspoon whole black peppercorn

Steps:

Pack eggs into 1 quart widemouthed jar.
Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
Add remaining ingredients to jar and ladle hot vinegar over eggs.
Cap tightly.
Let cool, then refrigerate at least 3 days before serving.
Can be refrigerated up to 2 weeks.

Nutrition Facts : Calories 994.6, Fat 63.7, SaturatedFat 19.6, Cholesterol 2544, Sodium 751.2, Carbohydrate 7, Sugar 6.9, Protein 75.5

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