A Boke of Gode Cookery Presents

Pickled Eggs

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Hard-boiled eggs pickled in vinegar & spices, a traditional English pub item

  • 12 eggs
  • 4 cups malt vinegar
  • 3 cinnamon sticks
  • 10 whole cloves
  • 2 tsp. allspice
  • 10 peppercorns
  • 1 chili pepper, finely chopped
Put the eggs in cold water, add a teaspoon of vinegar and bring them gently to a boil. Continue to boil for 10 minutes and then put them in a bowl of cold water. When they are cool enough to handle, peel off the shells and put them in clean jars (the larger the better).

Heat the vinegar and the spices in the top of a double boiler. Remove from the heat as soon as the mixture comes to a boil. Allow the mixture to steep for two hours and then pour it over the eggs and seal the jars. Store at least 2 weeks before eating.

Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981.

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Pickled Eggs © James L. Matterer

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