31 Days of MOO 2017: No. 1 MOO Pickled Eggs
I make Jars of pickled eggs, as well as jars of mini gherkins, pickled onions and mini coloured onions, all wonderful for Christmas fare and summer salads.
I hard boil the eggs and then remove shells and pack into jars (empty jam jars with plastic lids). I make a mixture of vinegar, sugar (approximately 1 dessertspoon to 1 cup of vinegar ), pinch of ground mace, 12 black peppercorns and a few cloves and a pinch of cayenne pepper. Bring to the boil and pour over eggs and place on lids immediately. When jars cool the lids will sink in the centre and seal.
For gherkins and onions I boil together 2 litre of water and 1/2 cup of salt and put in onions or gherkins and leave to steep for 24 hours, drain and cover with vinegar mixture used for pickled eggs. Place into jars hot and seal. To colour onions put food dye in the water and salt mixture.
Contributed by Caroline Casey
I hard boil the eggs and then remove shells and pack into jars (empty jam jars with plastic lids). I make a mixture of vinegar, sugar (approximately 1 dessertspoon to 1 cup of vinegar ), pinch of ground mace, 12 black peppercorns and a few cloves and a pinch of cayenne pepper. Bring to the boil and pour over eggs and place on lids immediately. When jars cool the lids will sink in the centre and seal.
For gherkins and onions I boil together 2 litre of water and 1/2 cup of salt and put in onions or gherkins and leave to steep for 24 hours, drain and cover with vinegar mixture used for pickled eggs. Place into jars hot and seal. To colour onions put food dye in the water and salt mixture.
Contributed by Caroline Casey