1 dozen eggs, boiled for 20 minutes
Vinegar to cover, add whole pepper, mustard seed and 2-3 cloves and bring to boil.
Pour over eggs in broad necked bottle and tie up tightly
Will be ready for use in about a month
My experience of picked eggs is that huge jar at the end of the bar, the one that you never see anyone eating from but they go down all the same!!
I've never eaten a pickled egg, I usually think of the jar that was in Hanratt's fish and chip shop. I actually saw someone buy a couple once, but they've never appealed to me.
ReplyDeleteBig sis xx