Eggs can be pickled in a variety of ways and provide a useful addition to the menu such as salads, packed lunches and cold meats.

Take 12 eggs
Vinegar – 2 pints
Large jar with lid.

Method

• Hard boil eggs

• Cool and shell

• Pack into jar

• Boil vinegar and cool

• Pour over eggs

• Put lid on

Variations

Vinegar: malt, wine, tarragon, or cider may also be substituted.

½oz cloves, ½oz mace, ½whole pepper,½oz nutmeg, 2 oz salt may be added to vinegar, simmered then strained Place 4 bay leaves on top of eggs.

Boiling eggs: Using large eggs and placing in boiling water 14 minutes

Putting eggs into water and bringing to the boil large eggs will take only 10 minutes from time of boiling

What went wrong?

Shells cracked            Too fast boiling, shells weak.

Shells difficult to peel    Eggs too fresh, store for 9 days.

Yolk with dark circle        Too long cooking time, failure to cool immediately immerse eggs under cold running water.

Eggs will be ready to eat after 10 days in pickle but will keep for several months.