Pickled Eggs

 What do you do when you have extra eggs on hand? You pickle them! They are absolutely divine on their own, in a salad, with meat, a sandwich or anything you can think of. The recipe can easily be doubled or tripled.

Ingredients:

6 hard boiled eggs, peeled 

Brine:

1 cup water

1 cup vinegar

2 TBS salt

2 TBS sugar

4 tsp pickling spice

1 bay leaf

Extras

1 onion, sliced into rings

1 garlic clove

METHOD

1. Put a few eggs into a clean glass jar and add some onion rings. Add more eggs and top with onion rings. Add the garlic clove. Repeat layering until jar is full. Put to the side. 

2. Put all the brine ingredients into a small saucepan and bring to a boil. Then let simmer for about 5 minutes. Let cool. 

3. Pour brine over eggs and seal. Put into fridge and leave for 3 days before consuming. The flavour will develop more if left for a week or two. 

4. The eggs will keep well for a couple of weeks, but are so divine they will be finished long before that! 

NOTES:

For the best flavour, leave in fridge unopened for 1 - 2 weeks. 

The eggs can be kept for 3 to 4 months in the fridge. 

In case of any mold or darkening of the eggs, discard immediately. This is usually due to the jar not sealed completely. 

To jazz things up, a tsp or two turmeric can be added for lovely yellow eggs. Or even curry powder should you want curried eggs. 

A sliced chilli or two will add a nice kick if you'd like a bit of a bite.