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Thursday, November 12, 2009


I've noticed lately discussions on various blogs about the glut of eggs many have. Apart from using in salads, puddings, sandwiches and all sorts of other recipes, how about pickled?

Pickled eggs are hard-cooked eggs that have been soaked in a solution of vinegar, salt, spices and other seasonings. Besides being a conversation topic at a party with their bright colours (add some beetroot juice), pickled eggs are tasty and nutritious. They can contribute to your meals as part of any main course at dinner, as hors d’oeuvres, garnishes for salads, and diced ingredients.

Pickled eggs are a rich source of protein; they are low in calories and fat and contain very little carbohydrates. This makes them a very healthy option for those who are on a diet. Some of the ways that you might serve pickled eggs are with a fresh salad, or in a sandwich, or it could be used to accompany cold meats. Other popular ways to serve pickle eggs are with fish and chips or with a home made potato salad.

The longer you keep the eggs in a pickling liquid, the stronger will be the egg flavour. I have also found they tend to become a little tougher over time.

Now whilst I recognise that these were around before Adam…or should I say fridges, I personally recommend keeping them in the fridge for safe eating purposes.


  • Sixteen hard-boiled eggs
  • Two pints of malt or cider vinegar
  • Fifteen grams of ginger
  • Fifteen grams of black pepper
  • Fifteen grams of Allspice

While you leave the eggs for cooling, start with preparing the pickling liquid.
  • Place all the chosen ingredients in a medium-sized pan and stir them together.
  • Once the liquid starts boiling, reduce the flame and let the mixture simmer down for ten minutes.
  • Remove the contents from the pan and leave it to cool to room temperature.
  • Meanwhile, place the eggs in a clean container.
  • Once the pickling solution is cool, pour it all over the eggs in the container and seal it shut.
  • Store the container in a dark and cool cupboard for about a month. After this, your pickled eggs with ginger are ready to be served.

  • 12 hard-boiled eggs, shelled
  • 1 large onion, sliced in rings


  • 2 cups white vinegar
  • 2 cups water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spices, tied in double layer of cheese cloth
Layer the eggs with the onion in a 2 quart jar to within 1" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
Make sure the eggs are completely covered.

  • 1/2 cup cider vinegar
  • 3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
  • 1/2 cup water
  • 2/3 cup sugar or eqivalent sugar substitute
  • 1 pinch salt
  • 10 hard-boiled eggs, peeled
Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
Put the eggs in a wide mouthed jar (an old mayonnaise jar would be great).
Pour the hot mixture over the eggs.
Seal the jar.
Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

1½ cups white vinegar
1 cup water
¾ teaspoon dill seed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice
½ teaspoon minced garlic

1½ cups apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 teaspoons salt
1 teaspoon garlic salt

1½ cups apple cider
1 cup white vinegar
2 teaspoons salt
1 teaspoon mixed pickling spice
1 clove peeled garlic
½ sliced onion
½ teaspoon mustard seed

Take care of you and yours....and the planet:)

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