Quick & Easy

Pickled eggs

A classic snack, enjoy these pickled eggs on their own, as part of a picnic spread, or atop a sandwich with some sliced meat and vegetables.
12 Item



1.In a large saucepan, boil eggs 10 minutes; stirring constantly, so yolk stays in centre. Drain, rinse in cold water, place back in saucepan and shake to crack shells. Pour ice-water over eggs and let stand; this helps the peeling process.
2.In medium saucepan bring vinegars, water, sugar, salt, bay leaf, peppercorns and cinnamon to the boil.
3.Peel eggs and arrange in wide-neck jar. Pour boiling vinegar mixture over the eggs. Cool, then seal. Store in refrigerator.

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