Bar Style Pickled Eggs Recipe 385

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
• Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Steps:

• Top up with white vinegar until all the eggs are covered.

Steps:

• Pack eggs into 1 quart widemouthed jar.
• Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
• Add remaining ingredients to jar and ladle hot vinegar over eggs.
• Cap tightly.
• Let cool, then refrigerate at least 3 days before serving.
• Can be refrigerated up to 2 weeks.

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.